Tuesday, May 15, 2007

Rhubarb Coffee Cake

YIELD: 12 servings

1/2 cup butter or margarine, softened
1-1/2 cups sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup chopped walnuts

1 cup sugar
1/2 cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk. Mix well. Stir in rhubarb and vanilla. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.