I love this recipe! First of all, please tell me you know what rhubarb is! I overheard a conversation this summer and one person explained to another than rhubarb was like colored celery. No, it's definitely not.
Saturday night I picked fresh rhubarb from our garden and made up this yummy coffee cake for breakfast on Sunday morning. I love it warmed a little. It's not too difficult to make and doesn't take that long. I didn't have buttermilk so I googled a substitute. I mixed 1 tbsp of vinegar with 1 cup of milk and let it sit for 5 minutes. Enjoy!
1/2 cup margarine, softened
1 cup sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 cup nuts (optional)
1 cup buttermilk
2 cups chopped rhubarb (floured with 1 cup flour, extra)
Cream butter and sugar. Add egg and beat well
Sift dry ingredients together and add to butter-sugar-egg mixture, alternating with milk
Gently fold in rhubarb, vanilla and nuts
Pour into greased and floured 9x13 pan
1/2 cup sugar
1 tsp cinnamon
1/4 cup soft butter
Sprinkle over cake
Bake at 350 degrees for 45 minutes.