Bumpy Rhubarb Coffee Cake-Saturday Sweets

Bumpy Rhubarb Coffee Cake is another recipe made with the Easy, Versatile Rhubarb Sauce that I posted a couple of weeks ago.  I call it Bumpy Rhubarb Coffee Cake because the top layer of the batter bakes up into little hills and valleys.

The recipe consists of a cake layer, a ribbon of rhubarb sauce, another cake layer and a topping of streusel.  There had to be streusel, of course.  The coffee cake is good a room temperature of just slightly warm.

I like to use nutmeg in this to give the cake a bit of a more sophisticated taste, but it can be omitted or cinnamon used instead.

Bumpy Rhubarb Coffee Cake
1 1/2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
3 T. butter or margarine
3/4 c. milk
2 eggs
1 t. vanilla
2 c. Easy, Versatile Rhubarb Sauce
3/4 c. brown sugar, firmly packed
1/2 c. flour
1/2 c. quick oats
1/2 t. nutmeg
5 T. butter or margarine

Combine flour, sugar, baking powder and salt in a large mixing bowl.  Cut in butter or margarine until mixture is crumbly.  Measure milk in a 2-cup glass measuring cup.  add eggs and beat together well.  Stir into dry ingredients along with the vanilla.  Mix until just blended.  Spread half of the batter in a greased 9x13-inch baking pan.  Spoon rhubarb sauce evenly over batter.  Drop remaining batter in spoonsful over the filling.  In a medium bowl combine brown sugar, flour, quick oats and nutmeg.  Cut in butter or margarine until the size of small peas.  Sprinkle mixture over the top of the cake.  Press topping gently into the batter with the palm of your hand.  Bake at 350 degrees 30 to 35 minutes or just until slightly brown and a toothpick inserted in the center comes out clean.  Place pan on a wire rack to cool.  Makes 15 servings.  Store, covered, in the refrigerator.

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