Royal Rhubarb Coffee Cake

On the Saturday before Easter I decided I would make something nice for Easter breakfast. That day I had just been tossing a few things out of the fridge and freezer and noticed a bag of frozen rhubarb in the back of the freezer. I didn't want to throw it out, so I made a mental note to try to use it before it got much older.

Later in the day I decided to start looking for a recipe. I got out my Taste of Home Cookbook and started looking through the 'Quick Breads' section. I thought maybe I'd make muffins or something, then I saw a recipe for Rhubarb Coffee Cake and I thought, "Perfect!"

The recipe was quick and easy -- which is even more important to me now that I have a little one! And the best part was that I had all the ingredients on hand, so I didn't even have to go to the store!

I added a few frozen strawberries to the mix as well because the recipe called for 3 1/2 c. of rhubarb and I didn't think I had quite enough. I thought it was a great addition!

Royal Rhubarb Coffee Cake

1/3 c. butter, softened

1 c. sugar

1 egg

1 t. vanilla

2 c. all-purpose flour

3 t. baking powder

1/2 t. salt

1 c. milk

3 1/2 c. chopped fresh or frozen rhubarb, thawed and drained

Topping: 3/4 c. packed brown sugar

1/4 c. butter, melted

1 t. ground cinnamon

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk.

2. Transfer to a greased 13"x9"x2" baking dish. Spoon rhubarb over top to within 1/2" of edges. Combine topping ingredients; sprinkle over rhubarb.

3. Bake at 350 degrees for 45-55 min. or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Yield: 15 servings

To life... full of Easter breakfasts!