Rhubarb Streusel Coffee Cake

Batter

• 3 cups chopped fruit: rhubarb (or strawberries, blueberries, cherries, you get the idea)
• 3 tablespoons confectioner's sugar
• 3/4 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1 1/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup white sugar
• 1/2 cup packed brown sugar
• 1 stick (8 TBL) butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cups whole milk or buttermilk

Streusel Topping

• 1/3 cup packed brown sugar
• 1/3 cup flour
• 3/4 cups oatmeal
• pinches salt
• 1/2 teaspoon cinnamon
• 5 tablespoons butter, softened

1. Preheat oven to 350 degrees with baking rack in the middle. Spray an 8X8" baking dish with cooking spray.
2. Place chopped fruit and confectioner's sugar in a bowl and mix well, set aside.
3. Mix together dry batter ingredients: cinnamon, allspice, baking powder, salt, flour. Set aside.
4. In a large bowl, cream together the sugars and the butter with an electric beater until smooth.
5. Add eggs and vanilla and mix well.
6. Add dry ingredients and milk in two batches, mixing well after each addition.
7. Pour batter into prepared pan, and shake to distribute batter evenly.
8. Scatter fruit and sugar mixture on top of batter, distributing well.
9. In a small bowl, mix all the streusel ingredients except the butter together, and combine well.
10. Add the butter in pieces to the streusel mixture, incorporating it with your fingers until it creates a crumb like texture.
11. Sprinkle streusel topping on fruit - distributing equally.
12. Bake at 350' for about 45-50 minutes until a tester placed in the middle comes out clean. Let cool for 15 minutes before serving,.
13. Refrigerate after serving. Freezes well.