Rhubarb Coffee Cake with Nutmeg & Pecan Streusel

Adapted from https://sweetpeasandsaffron.com/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.