Orange Rhubarb Coffee Cake
Fills two 4 inch by 8 inch by 2.5 inch baking pans or one 9 inch square baking pan
¼ cup butter, softened
¾ cup granulated sugar, plus 2 tablespoons for topping
½ cup orange juice
1 egg
1¼ cup all purpose flour
1½ teaspoon baking powder
¼ teaspoon kosher salt
2-3 teaspoons orange zest
1½ cups fresh or frozen rhubarb, cut into 1-inch pieces
½ teaspoon cinnamon
Preheat oven to 350°F. Grease and flour your baking pan.
In a large mixing, beat the butter and sugar until flight and fluffy. Add in orange juice and egg and combine well.
Stir in flour, baking powder, salt, orange zest, and rhubarb and mix everything together. Pour batter into greased baking pan.
In a small mixing bowl, combine remaining sugar and cinnamon. Sprinkle the mixture over the cake batter.
Bake for 35 to 40 minutes, or until toothpick inserted into center comes out clean.
Enjoy!
