Maple Rhubarb Coffee Cake

This light and fluffy maple rhubarb coffee cake is the perfect combination of tangy rhubarb with sweet maple!

Ingredients

8 Tbsp butter, softened

1/4 cup packed light brown sugar

1/4 cup maple sugar

1 tsp vanilla extract

1 large egg

3 Tbsp maple syrup

1 Tbsp baking soda

1 tsp hot water

3 cups all-purpose flour

1 cup buttermilk *

2 cups chopped rhubarb

(cut into small 1/2-inch chunks)

Topping:

3/4 cup maple sugar

1 tsp cinnamon

In a small cup, stir baking soda into hot water until dissolved. Set aside.
Cream butter and both sugars until fluffy.
Add vanilla, egg, maple syrup, and baking soda water to creamed mixture. Mix thoroughly.
Alternate adding flour and buttermilk in 1/2 cup increments into the batter until gone, ending with flour.
Fold in chopped rhubarb.
Spread in prepared pan.

Topping: combine maple sugar and cinnamon. Sprinkle over top of batter.
Bake: Place in preheated oven for 35-40 minutes until toothpick comes out clean.

* If y0u do not have buttermilk, add 1 tsp of lemon juice to 1 cup of milk.