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Rhubarb-Buttermilk Coffee Cake Recipe
Rhubarb-Buttermilk Coffee Cake Recipe photo by Taste of Home

Rhubarb-Buttermilk Coffee Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 9 servings

Ingredients

  • 2 cups diced fresh or frozen rhubarb
  • 1/4 cup plus 2/3 cup sugar, divided
  • 1/2 cup butter, softened
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3/4 cup buttermilk
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon

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.

Directions

  1. In a small bowl, combine rhubarb and 1/4 cup sugar; set aside.
  2. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
  3. Pour into a greased 9-in. square baking pan. Combine brown sugar and cinnamon; sprinkle over batter.
  4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature. Yield: 9 servings.
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.
Originally published as Rhubarb-Buttermilk Coffee Cake in Country Woman April/May 2009, p38

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.

Reviews for Rhubarb-Buttermilk Coffee Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 19, 2013

This is a super moist cake with great flavor! Even better the next day!

MY REVIEW
Reviewed May. 25, 2012

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!

MY REVIEW
Reviewed Jun. 8, 2011

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!

MY REVIEW
Reviewed Jun. 27, 2010

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?

MY REVIEW
Reviewed Apr. 15, 2010

We loved It---great for Easter Brunch--I had no problem with it rising. Will make again~~one of my Rhubarb favorites now.

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