Serves: 12
Total Calories: 276
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan.
In a large mixer bowl at low speed, beat 1 1/2 cups sugar and butter or margarine until fluffy. Add flour, milk, egg, baking soda, vanilla, baking powder, nutmeg, cloves and 1/2 teaspoon cinnamon. Beat until well blended. Stir in rhubarb just until blended. Spread in pan.
In a small bowl, mix 1/3 cup sugar, nuts and 1/2 teaspoon cinnamon. Sprinkle over batter. Bake for 45 minutes or until top springs back when lightly touched.
Serve warm or at room temperature with whipped cream.
This Rhubarb Coffee Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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