Recipe - Rhubarb Coffee Cake - Taste Of Home

One half cup Butter or margarine; softene
One half cup Packed brown sugar
One half cup Sugar
1 Egg
1 teaspoon Vanilla extract
1 One fourth cup Allpurpose flour
Three fourths cup Whole wheat flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
1 cup Buttermilk
2 cup Rhubarb
Dried fresh or frozen
Topping:
One fourth cup Packed brown sugar
1 One half teaspoon 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
13in, x 9in. x 2in. 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: 1216 servings

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