French Canadian Rhubarb Coffee Cake
1/4 cup sugar
12 ounces (about 2 ½ cups) rhubarb, diced
1/2 cup softened, salted butter (cultured if possible)
1/2 cup brown sugar
1 tablespoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons softened, salted butter (cultured if possible)
1/2 tablespoon cinnamon
2/3 cup brown sugar
Preheat oven to 350F, grease and flour a 10" springform pan.
In a medium bowl, toss together sugar and rhubarb. Allow to stand for 15 minutes, then drain liquid and set rhubarb aside.
Add banana and vanilla, beating well.
Scrape into the pan and set aside while preparing topping.
With a fork or your fingers, work the butter into the cinnamon, spelt flour and brown sugar until crumbly.