Rhubarb Coffee Cake

INGREDIENTS:

• 1/2 c. butter, softened
• 1 1/2 c. sugar
• 1 egg
• 2 1/2 c. flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 c. buttermilk or sour milk
• 3 c. rhubarb
• 1 tsp. vanilla

Topping:

• 1/2 c. brown sugar
• 1/2 c. chopped nuts

Syrup Topping:

• 1 c. sugar
• 1/2 c. butter
• 1 tsp. vanilla
• 3 Tbsp. milk

DIRECTIONS:

Cream together butter and sugar, add egg and mix well. Mix together dry ingredients and slowly add to creamed mixture. Slowly add buttermilk and rhubarb; mix together and add vanilla. Pour into 9″x13″ baking pan. Mix topping and place on top of cake. Bake at 350° for 45 minutes. Syrup: While cake is baking, place sugar, butter and milk in saucepan and bring to a boil. Remove from heat and stir in vanilla. Pour over warm cake. Serves 12-16 people.