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This rhubarb and buttermilk coffee cake is so moist and delicious, and is topped with an amazing crunchy brown sugar, nutmeg & pecan streusel.
1½ cup all purpose flour (188g)
2½ teaspoons baking powder
½ teaspoon salt
1½ teaspoon fresh ground nutmeg (1/2 a seed)
¾ cups brown sugar (packed)
1 egg (lightly beaten)
⅓ cup unsalted butter (melted and cooled for a few minutes)
½ cup buttermilk
1 teaspoon vanilla extract
3½ cups rhubarb stalks (cut into ½ inch pieces)
½ cup brown sugar (packed)
½ cup all purpose flour
1½ teaspoon fresh ground nutmeg (1/2 a nut)
¼ cup unsalted butter
½ cup toasted pecans (chopped)
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1st Keep
 djanet1972
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