Rhubarb Coffee Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups rhubarb, chopped

Topping

• 1/2 cup brown sugar, packed
• 1/4 cup hazelnuts, chopped or pistachios or sliced almonds
• 1 tablespoon all-purpose flour
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted

Directions

1. 1

   Grease 9-inch (2.5 L) springform pan; set aside.

2. 2

   Servings: 8 to 10.

3. 3

   Topping:

4. 4

   In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.

5. 5

   Cake:

6. 6

   In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.

7. 7

   In separate bowl, whisk together flour, baking soda, baking powder and salt.

8. 8

   Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

9. 9

   Fold in chopped rhubarb.

10. 10

    Scrape into prepared pan.

11. 11

    Sprinkle with topping.

12. 12

    Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours.

13. 13

    Let cool in pan on rack for 5 minutes.

14. 14

    Remove side of pan.

15. 15

    Serve warm or cool.

16. 16

    Stir 2 tsp vanilla, plus 2 tsp powdered sugar into 2 cups sour cream or crème fraiche. Serve ice cold to cake.