Quick Rhubarb Coffee Cake

• 1 cup butter, softened
• 2 cups packed brown sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2-1/2 cups finely chopped fresh or frozen rhubarb
• 1/2 teaspoon ground cinnamon

1. In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish.
2. Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

butter, brown sugar, egg, vanilla, milk, flour, baking soda, salt, frozen rhubarb, ground cinnamon

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