Rhubarb Coffee Cake

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

Grease 9-inch spring-form pan.

Set aside.

Topping: in bowl , combine brown sugar , chopped hazelnuts , flour and cinnamon.

Using fork , stir in butter until crumbly.

Set aside.

In large bowl , beat butter with brown sugar until light and fluffy.

Beat in eggs , 1 at a time.

Beat in vanilla.

In separate bowl , whisk together flour , baking soda , baking powder and salt.

Add to butter mixture alternately with buttermilk , making 3 additions of flour mixture and 2 of buttermilk.

Fold in chopped rhubarb.

Scrape into prepared pan.

Sprinkle with topping.

Bake in centre of 350f oven until cake tester inserted in centre of cake comes out clean , about 1-1 / 4 hours.

Let cool in pan on rack for 5 minutes.

Remove side of pan.

Serve warm or cool.

Serves 8 to 10.

Canadian living.

butter, brown sugar, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, buttermilk, rhubarb, hazelnuts, cinnamon