Rhubarb-Buttermilk Coffee Cake

• 2 cups diced fresh or frozen rhubarb
• 1/4 cup plus 2/3 cup sugar, divided
• 1/2 cup butter, softened
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 3/4 cup buttermilk
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350u0b0. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture.
2. Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

frozen rhubarb, sugar, butter, eggs, vanilla, flour, baking powder, salt, baking soda, buttermilk, brown sugar, ground cinnamon

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