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Rhubarb-Buttermilk Coffee Cake

 Rhubarb-Buttermilk Coffee Cake
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
9 ServingsPrep: 30 min. Bake: 25 min.


  • 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 McCormick® Pure 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


  • In a small bowl, combine rhubarb and 1/4 cup sugar; set aside.
  • 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.
  • Pour into a greased 9-in. square baking pan. Combine brown sugar and
  • cinnamon; sprinkle over batter.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near

2 of 2

Rhubarb-Buttermilk Coffee Cake (continued)

Directions (continued)

  • the center comes out clean. Serve warm or at room temperature.
  • Yield: 9 servings.
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.