Rhubarb Coffee Cake with Nutmeg & Pecan Streusel

Ingredients

• Coffee Cake
• 1 ½ cup all purpose flour 188g
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoon fresh ground nutmeg ½ a seed
• ¾ cups brown sugar packed
• 1 egg lightly beaten
• ⅓ cup unsalted butter melted and cooled for a few minutes
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 3 ½ cups rhubarb stalks cut into ½ inch pieces
• Streusel
• ½ cup brown sugar packed
• ½ cup all purpose flour
• 1 ½ teaspoon fresh ground nutmeg ½ a nut
• ¼ cup unsalted butter
• ½ cup toasted pecans chopped

Steps

1. Pre-heat oven to 375 F.

2. In a large bowl, combine flour, baking powder, salt, nutmeg and sugar. In a separate small bowl, combine beaten egg with buttermilk, melted butter and vanilla. Add to dry ingredients and mix until smooth. Add rhubarb and mix in.

3. Pour batter into a parchment-lined 9X9 inch pan. You may need to push the batter into all the corners.

Streusel

1. Mix together brown sugar, flour and nutmeg. Add the butter, cutting it in with a pastry tool until mixture is crumbly. Stir in chopped pecans. Sprinkle evenly over the cake.

2. Bake for 25-30 minutes, or until a toothpick comes out clean.