Rhubarb Coffee Cake

In the spring when my Mom cuts her first bunch of rhubarb she will have my Dad read her the recipe once and then will make it by heart for the rest of the season.  She has trouble reading now with the AMD that plagues her sight but it doesn't stop her in the kitchen.  I called her the other day to check something on how I had it written down and she started to recite it to me!  She makes me laugh, pretty amazing for 85 years.  The best part is every time I am at the farm in the spring my Mom will send me home with a bundle of rhubarb out of her garden.  This is so good we will have it for dessert and most likely have a slice for breakfast too, it is not real sweet and very moist.

Grease a 9 x 13 glass cake pan, preheat oven to 375F.
3 cups Rhubarb, chopped into 1/2 pieces
1 1/2 cup granulated sugar
1 egg
1/2 cup soft butter
1 cup milk
2 cups pastry flour
1 tsp baking soda
2 tsp baking powder
topping:
1/4 cup brown sugar mixed with 1 tbsp cinnamon
Cream sugar and egg with mixer, add butter and mix 1 minute longer.
In separate bowl add flour, baking soda and baking powder - sift together.
Add 1/4 of dry mixture to wet mixture, then alternate with 1/4 of milk to the cake mixture.  Repeat this till all dry and milk is used.  Fold rhubarb pieces into the batter and pour into the cake pan.  Sprinkle topping over cake mixture and bake for 45 minutes.   Cool at least 1/2 hour before cutting and serving right from the cake pan.