Rhubarb Crumb Coffee Cake

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk
• 4 cups chopped fresh or frozen rhubarb
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter, cubed

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish.
2. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
3. Bake at 350u0b0 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

butter, sugar, eggs, vanilla, flour, ground cinnamon, baking soda, ground nutmeg, buttermilk, frozen rhubarb, flour, brown sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/rhubarb-crumb-coffee-cake/ (may not work)