Pair rhubarb from the farmer’s market or fresh from your garden with buttermilk in this early summer recipe. The perfect blend of sweetness and tang.
Here’s a rhubarb coffee cake recipe perfect for this time of year. Pick it up rhubarb at the farmer’s market or fresh from your garden.
Rhubarb Coffee Cake Recipe
Author: Sarah Weeda | Give Me Neither
1/2 cup butter
1 tsp. baking soda
1 c buttermilk
2 c. rhubarb (chopped into small pieces)
1- 1/4 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
2 Tbs. butter
1/2 c. nuts (optional)
Preheat the oven to 350 degrees.
Cream butter with sugar. Add 1 egg and mix well.
In a separate bowl, sift together flour, salt, baking soda. Add 1/2 of the dry ingredients and mix. Add 1/2 of buttermilk and mix (you use 1 c. total so add approximately 1/2 c.). Again add 1/2 of the dry ingredients and mix. Then the rest of the buttermilk and mix.
Fold in rhubarb and vanilla. Spread batter into a greased 9×13 pan and set aside.
In a small bowl, combine sugar, cinnamon, and nuts. Cut in butter and sprinkle on top of batter. Bake at 350 for 35-40 minutes.