Rhubarb-Buttermilk Coffee Cake
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 9 servings.
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
Ingredients
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2 cups diced fresh or frozen rhubarb
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1/4 cup plus 2/3 cup sugar, divided
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1/2 cup butter, softened
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2 large eggs
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1-1/2 teaspoons vanilla extract
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1-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/8 teaspoon baking soda
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3/4 cup buttermilk
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2 tablespoons brown sugar
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1/2 teaspoon ground cinnamon
Directions
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1.
Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. 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. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture.
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2.
Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Nutrition Facts
1 piece: 287 calories, 12g fat (7g saturated fat), 75mg cholesterol, 304mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein.
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