CONNECT facebook twitter pintrest instagram e-newsletter

Rhubarb Coffee Cake with Streusel Topping

From Lynne Wilson

Preheat the oven to 350ºF. Grease an 8-by-11-inch baking pan.


Streusel Topping

3 Tbsp. butter or margarine, softened
⅓ cup flour
½ cup brown sugar, lightly packed
½ cup nuts, chopped
1 tsp. cinnamon

Coffee Cake

½ cup butter or margarine, softened
1 cup sugar
1 egg
½ cup milk
1 tsp. vanilla
1½ cup flour
2½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
2 cups rhubarb, ¼-inch pieces


Mix all the streusel topping ingredients with a fork or your fingers until crumbly. Set aside.

Cream the butter with the sugar in a large mixing bowl. Beat in the egg with an electric mixer. Add the milk and vanilla and stir until well blended. Sift the flour, baking powder, salt, cinnamon, and nutmeg together and stir them into the batter. Stir in the rhubarb. Spread the batter in the prepared pan. Top with the streusel. Bake at 350ºF for approximately 40 minutes. Let cool for about 20 minutes before serving.