Rhubarb Coffee Cake



Vegetable cooking spray
2 c. flour
1 c. white sugar
1/3 c. butter
4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 egg
1 c. buttermilk
1/4 c. vegetable oil
2 tsp. vanilla
2 c. chopped fresh or frozen rhubarb (thaw and drain if frozen)
2 T. sugar
1/4 tsp. cinnamon

1. Preheat oven to 350 F. Lightly grease a 9" round cake pan. In medium bowl, combine flour, sugar, butter, baking powder, cinnamon, and salt.
2. In large bowl, whisk egg, buttermilk, oil, and vanilla. Add flour mixture and blend. Stir in rhubarb. Pour batter into pan, spreading evenly.
3. In small bowl, combine remaining sugar and cinnamon. Sprinkle evenly over cake. Bake 45-50 minutes or until golden brown. Let cake cool in pan on wire rack 15 minutes. Serve warm, cut into 10 wedges (1 wedge per serving).

Barry Conway Recipe