Table of Contents
1 1/2 cup butter, softened. 2 1-1/2 cups sugar. 3 2 eggs. 4 1 teaspoon vanilla extract. 5 2 cups all-purpose flour. 6 2 teaspoons ground cinnamon. 7 1 teaspoon baking soda. 8 1/4 teaspoon ground nutmeg. 9 1 cup buttermilk. 10 4 cups chopped fresh or frozen rhubarb.
I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb.
Fold in rhubarb. Pour into a greased 13×9-in. baking dish. Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
It’s really easy to make and goes great with a cup of tea or coffee. Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside. Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside. Preheat the oven to 350 degrees F (175 degrees C).
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