Buttermilk-Rhubarb Coffee Cake Recipe

Name: Buttermilk-Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped rhubarb (1/4-inch pieces); 3 tablespoons sugar; 1/2 cup butter, softened; 2/3 cup sugar; 2 large eggs; 1 teaspoon vanilla; 1 1/2 cups unbleached flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1/2 cup buttermilk; Topping; 2 tablespoons brown sugar; 1/2 teaspoon cinnamon

Servings: persons

1 1/2 cups chopped rhubarb (1/4-inch pieces)
3 tablespoons sugar
1/2 cup butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup buttermilk
Topping
2 tablespoons brown sugar
1/2 teaspoon cinnamon

1
Preheat oven to 350u00b0 (325u00b0 if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter.
2
Spray an 8-inch baking pan with nonstick spray.
3
Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
4
In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix.
5
Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan.
6
Mix together the brown sugar and cinnamon and sprinkle on top of the batter.
7
Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
8
Serve warm or at room temperature.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups chopped rhubarb (1/4-inch pieces), 3 tablespoons sugar, 1/2 cup butter, softened, 2/3 cup sugar, and more.

Yes, Buttermilk-Rhubarb Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk-Rhubarb Coffee Cake

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