Rhubarb Coffee Cake

Growing up I had rhubarb growing in my back yard, so it was one of the first things that I learned to incorporate into my baking. Rhubarb adds a sour and tart flavor to sweet baking goods which perfectly balances the sweet sugary taste.  Today, I love using rhubarb when I am making coffee cake.  The cake comes out rich, flavorful and delicious.

Ingrediens:
2 large sticks of rhubarb
2 large eggs
1/2 cup of butter (1 stick) room temp
1 cup of sugar
1 cup of butter milk
1 tsp vanilla
2 cups of flour
1 tsp baking soda
1 tsp baking powder

For the top
1/4 cup brown sugar
1 tbs cinnamon

Preheat the oven to 375F degrees.
Peel the outer layer of rhubarb
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and slice the rhubarb thinly

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In a large mixing bowl of a food processor mix together eggs, butter and sugar

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Then add buttermilk and vanilla, flour, baking soda and baking powder.  Mix it all together.  Pour the batter into greased 9×13 baking pan.
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Layer the sliced rhubarb on top.
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Mix together brown sugar and cinnamon
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sprinkle the mixture on top of the uncooked cake.

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Place the cake into 375F degree oven for 30-35 minutes

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Enjoy!

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