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Recipe submitted by Carol Forcum.

Rhubarb Ripple Coffeecake

1 1/3 cups rhubarb puree or sauce
2 1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon orange zest - finely minced
1/8 teaspoon salt
3/4 cup unsalted butter
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup buttermilk
Confectioner's (powdered) sugar for dusting

1. Preheat oven to 350*F (175*C).
2. Cut in the butter into flour and sugar until mixture is crumbly and mealy. Set aside one half cup for topping. For the remaining flour/sugar mixture, stir in the baking powder, baking soda, cinnamon, orange zest and salt. Stir in the egg, vanilla and buttermilk to make a soft batter.
3. Spread 2/3 of batter over the bottom and up the sides of the greased 9-inch springform pan. Spread rhubarb on top of batter. Spoon or dollop remaining batter over rhubarb layer. Sprinkle on reserved sugar/flour mixture.
4. Bake for 35 minutes until cake tests done. Cool well. Dust with confectioner's sugar (optional).

Makes 8 to 10 servings.