View source for Rhubarb Coffee Cake

{{RecipeSummary
|PrepTime=
|CookTime=45 min @ 350°
|Source=''Bethany Homes 1994'' (page 180)
|Yield=9x13 pan
|Rating=Yummy!
}}
This coffeecake is especially good thanks to the butter topping that makes it so moist.
=== Ingredients ===
* 1/2 c butter
* 1 1/2 c sugar
* 1 egg
* 1 c buttermilk
* 1 t vanilla
* 1 t baking soda
* 1/2 t salt
* 2 1/2 c flour
* 3 c sliced rhubarb, fresh or frozen
* 1 c brown sugar
* 1/2 c chopped walnuts (optional)

==== Butter Topping ====
* 1/2 c butter
* 1 c sugar
* 1/2 c light cream or evaporated milk
* 1 t vanilla

=== Preparation ===
Mix butter, sugar, egg, buttermilk, vanilla, baking soda, salt, flour and rhubarb and pour into a greased 9x13 pan.  Sprinkle with brown sugar and nuts.  Bake for 45 minutes at 350°.  

Before the cake is done, combine the ingredients for the butter topping and cook until sugar dissolves.  Keep warm until cake is out of the oven.

While the cake is still hot, spread/pour the butter topping over the cake.

[[Category:Breakfast]]
[[Category:Coffeecake]]
[[Category:Rhubarb]]
[[Category:Yummy]]