Rhubarb Coffee Cake Recipe

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

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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
Recommended: Top 10 Rhubarb Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, 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 bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter.
Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Yield: 12-16 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 Coffee Cake in Taste of Home October/November 1994, p33

Nutritional Facts

1 piece: 195 calories, 9g fat (4g saturated fat), 29mg cholesterol, 184mg sodium, 27g carbohydrate (15g sugars, 2g fiber), 4g protein.

  • 1/2 cup butter, 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
  1. In a bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter.
  2. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Yield: 12-16 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 Coffee Cake in Taste of Home October/November 1994, p33

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missamayer User ID: 4942342 4316
Reviewed May. 26, 2011

"this turned out really well... but I noticed in the directions to add cinnamon. the only cinnamon listed was for the toppping ~ SO I just didnt add any ~~ I also used whole milk instead of buttermilk and it tasted GREAT!!"

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