Rhubarb Coffee Cake

Easy, simple, and yields fantastic results. 

Rhubarb Coffee Cake (adapted from Roman Apple Coffee Cake by Teens Cook):

Ingredients:

Cake

1 1/2 cups flour

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup milk

1 tsp vanilla

1/2 cup melted butter (cooled slightly or you'll have scrambled eggs)

Rhubarb

1 1/2 cups diced rhubarb

2 tbsp granulated sugar

1 tsp cornstarch 

2 tsp flour

Topping

1/4 cup flour

1 cup brown sugar

1/4 cup melted butter

Directions:

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!