Rhubarb Coffee Cake
My daughter gave me the recipe for this moist coffee cake. It mixes up quickly and is ideal for the family's weekend breakfast. The tangy rhubarb and crunchy nuts are nice accents.
-Page Alexander, Baldwin City, Kansas
SERVINGS
|
12-16
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
35 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 1/2 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 cups diced fresh or frozen rhubarb
- TOPPING:
- 1/4 cup packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts
DIRECTIONS
In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the topping ingredients; sprinkle evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted near the center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings.