Royal Rhubarb Coffee Cake

Ingredients
13 cup butter softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups allpurpose flour
3 teaspoons baking powder
12 teaspoon salt
1 cup milk
312 cups chopped fresh or frozen rhubarb thawed and drained
topping
34 cup packed brown sugar
14 cup butter melted

 
1 teaspoon ground cinnamon
Directions
In a large bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour baking powder and salt gradually add to creamed mixture alternately with milk beating well after each addition.

Pour into a greased 13x9in. baking dish. Spoon rhubarb to within 12 in. of edges. Combine topping ingredients sprinkle over top.
Bake at 350 for 4555 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Rhubarb
If using frozen rhubarb measure rhubarb while still frozen then thaw completely. Drain in a colander but do not press liquid out.
Nutrition Facts
1 piece 238 calories 8g fat 5g saturated fat 35mg cholesterol 249mg sodium 39g carbohydrate 25g sugars 1g fiber 3g protein.