Easy, simple, and yields fantastic results.
Rhubarb Coffee Cake (adapted from Roman Apple Coffee Cake by Teens Cook):
1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
1/2 cup melted butter (cooled slightly or you'll have scrambled eggs)
1 1/2 cups diced rhubarb
2 tbsp granulated sugar
1 tsp cornstarch
2 tsp flour
1/4 cup flour
1 cup brown sugar
1/4 cup melted butter
Preheat oven to 350. Mix the dry ingredients for the cake in a large bowl. In a separate bowl mix egg, milk, vanilla, and melted butter. Add to dry ingredients and mix until combined.
In a separate bowl combine rhubarb, sugar, cornstarch, and flour. Make sure the rhubarb is coated and add to the cake batter, mixing to combine.
Spread evenly in a greased 8-inch-square baking pan.
For the topping mix flour, brown sugar, and melted butter in a small bowl and sprinkle evenly over the cake.
Bake for 35-40 minutes until the middle of the cake is set. (I had to put tin foil over mine to bake for a few extra minutes since the centre was still quite wet and the top was getting too brown.
Serve with rhubarb compote and ice cream!