Rhubarb Coffee Cake

This is another recipe from my mother in law Pauline. Her baking was and still is always perfect and was such a good inspiration for me as a young homemaker. This rhubarb cake isn't especially pretty but is tastes just wonderful. The cake is kept moist from the rhubarb and the topping of brown sugar, and butter makes a crisp and in the crater spots, a chewy bite.

Rhubarb Cake

• 1/2 cup butter
• 1 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups white flour
• 1 teaspoon soda
• 1 cup buttermilk or sour milk (1 teaspoon white vinegar in a cup of milk)
• 2 cups of finely chopped rhubarb dusted with a tablespoon of flour

Topping ingredients

• 1/4 cup butter
• 2 teaspoons cinnamon
• 1 cup brown sugar

1. Preheat the oven to 350 F.
2. Cream the 1/2 cup butter and sugar together until light and creamy.
3. Add the egg and vanilla and combine.
4. Stir together the dry ingredients.
5. Add 1/3 of the dry ingredients to the creamed mixture.
6. Add 1/3 of the milk. . and repeat until all the flour and milk and butter mixture are combined.
7. Add the chopped rhubarb.
8. Combine the topping mixture to make coarse crumbs.
9. Spray a 9 X 13 pan with cooking spray.
10. Spread the cake mixture into the pan. . and sprinkle the topping over evenly.
11. Bake for 45 minutes.