Crackle-Topped Rhubarb Coffee Cake

http://www.eatingwell.com/recipes/crackle_topped_rhubarb_coffee_cake.html

From EatingWell:  May/June 1994

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.

9 servings | Active Time: 15 minutes | Total Time: 1 1/4 hours

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)

Topping

• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Preparation

1. To make cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.
2. To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.

Nutrition

Per serving : 297 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 25 mg Cholesterol; 53 g Carbohydrates; 5 g Protein; 1 g Fiber; 412 mg Sodium; 160 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat