Rhubarb Coffeecake

Rhubarb is a wonderful springtime addition to a menu.  Although it is tart, it can be balanced easily with some sugar or other sweeter fruits like strawberries and raspberries.  This coffeecake can be served for breakfast or even used as dessert with some whipped cream on top.

• 1/2 cup unsalted butter, room temperature
• 1//2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 1/2 cups flour
• 1 1/4 tsp baking powder
• 1 pinch of salt
• 1/2 t. cinnamon
• 1/4 cup milk
• 2 1/4 cups sliced rhubarb
• Mix sugar and butter well.  Add in eggs and vanilla.  Mix in milk. Add flour, baking powder, salt, cinnamon just until combined.  Spread into an 8" x 8" baking pan that has been sprayed with cooking spray.  The batter will be very thick.  I found spreading it with a knife worked best.  Put all the rhubarb on top of the batter and gently press in.

 Topping

• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 pinch of salt
• 6 T. butter, cold 
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• Mix all ingredients except butter.  Then cut in butter with a pastry blender until the butter is the size of small peas.  Sprinkle on top of the rhubarb in the baking dish and gently press in.
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• Bake at 350 degrees for 40-50 minutes.