Rhubarb Coffee Cake - cooking recipe

Ingredients

1/2 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
TOPPING
1/2 cup brown sugar, packed
1/4 1/4 cup pistachios or 1/4 cup sliced almonds
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Preparation

Grease 9-inch (2.5 L) spring-form pan; set aside.
TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
Bake in centre of 350\u00b0F (180\u00b0C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
Canadian Living.