Rhubarb coffeecake

This shall be known in my house as the spring of rhubarb! Really, how many recipes for rhubarb do I need? This one, however, is the one. If I can only ever make one rhubarb dish again, it will be this coffeecake.

This recipe came to me from another mom at Anna's school. Last year, when I organized an ObamaMama bake sale (we raised $1,200!), this cake was one of the items donated for sale. Being concerned about quality assurance on our products, I dutifully tasted it and decided that it had to be mine.

Six months later, I received a note from Heidi (the baker of said cake) saying that it was time to harvest her rhubarb and would I like some, along with the recipe for her coffeecake. As good as whispering sweet nothings into my ear, that was!

And now, dear readers, I bestow upon you the same gift (well, minus the rhubarb). Enjoy!

Springtime Rhubarb Coffeecake (modified from A Taste of Oregon)

1 c. sugar
1/2 c. butter
1 egg
1 c. buttermilk
1t. salt
1t. baking soda
1 t. vanilla
1 c. white flour
1 c. whole wheat pastry flour
2 c. finely cut rhubarb

For the topping:
1T. butter (cut into little pieces)
1 T. cinnamon
1/2 c. brown sugar
1/4 c. oats
(I also added a couple tablespoons of ground flax)

Mix cake ingredients except rhubarb in a large bowl. Stir in rhubarb. Pour into a 9x13 inch pan. Combine topping ingredients and sprinkle over cake batter. Bake at 350 F. for 35 minutes (note: it may be a lot longer if you have added more rhubarb).