Royal Rhubarb Coffee Cake

• 1/3 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
• 3/4 cup packed brown sugar
• 1/4 cup butter, melted
• 1 teaspoon ground cinnamon

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
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, egg, vanilla, flour, baking powder, salt, milk, frozen rhubarb, brown sugar, butter, ground cinnamon

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