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Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. —Cindy Ashley, Gregory, Michigan
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 piece equals 287 calories, 12 g fat (7 g saturated fat), 75 mg cholesterol, 304 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rhubarb-Buttermilk Coffee Cake in Country Woman April/May 2009, p38
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Reviewed on May. 25, 2012 by CRNGIRL
I made this 2 times and found that I had to bake much longer then 30min, more like 45 min. I has been a hit at my house, and a scoop of vanilla ice cream really hits the spot!
Reviewed on Jun. 08, 2011 by horsing.round
I made the Rhubarb-Buttermilk coffee cake for a luncheon and everyone commented on how good it was. I will be making this recipe again!
Reviewed on Jun. 27, 2010 by LucyAnn
I already made it twice--1st time it looked done but it was still very solid--not cake like. Thought it was old baking powder, so made it again on Fri.-same thing. Baked it according to directions & toothpick came out clean. Not sure I want to try it again & bake it alot longer or what. Any suggestions?
Reviewed on Apr. 15, 2010 by crkent
We loved It---great for Easter Brunch--I had no problem with it rising. Will make again~~one of my Rhubarb favorites now.
Reviewed on Jun. 24, 2009 by hoshour
I made this cake twice and each time it did not rise and was very heavy. It does not look anything like the picture. Is the recipe correct?
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