rhubarb coffeecake

Rhubarb Coffeecake

Crumb Topping
3/4 cup granulated sugar
3 tablespoons flour
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup (1/2 stick) cold butter, cut up

Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla extract, then work in the butter with a pastry blender or fork until crumbly. Set aside.

Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups diced rhubarb

Preheat oven to 350 degrees F. Butter a 9-inch tube pan.

Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl; set aside.

Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract.

Beat in half the flour mixture until creamy, then beat in the sour cream until blended. Beat in the remaining flour mixture until combined. Stir in the rhubarb.

Spoon the batter into the tube pan. Top with the crumb topping mixture. Bake until a wooden pick inserted in the center comes out clean, about 1 hour.

Cool the cake in the pan slightly, then remove to a wire rack to cool completely.

Servings: 12

Per serving: 326 calories; 453 mg. sodium; 75 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber