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:

4. 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.

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