Title: Rhubarb Coffee Cake - Taste of Home
Categories: Cake
Yield: 1 Servings

1/2 c Butter or margarine; softene
1/2 c Packed brown sugar
1/2 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
3/4 c Whole wheat flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1 c Buttermilk
2 c Rhubarb
Dried fresh or frozen
Topping:
1/4 c Packed brown sugar
1 1/2 ts Ground cinnamon

Recipe by: Taste of Home In a mixing bowl, cream butter and sugars. Add egg
and vanilla; beat until fluffy. Combine flours, baking powder, baking soda,
salt and cinnamon; add to creamed mixture alternately with buttermilk,
mixing well after each addition. Stir in rhubarb. Pour into a greased
13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle
evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick
inserted near the Center comes out clean. Serve warm or at room
temperature. Yield: 12-16 servings

Posted to MC-Recipe Digest V1 #616 by thelma@pipeline.com on May 18, 1997