Rhubarb Coffee Cake Recipe

This is a favorite for this time of year when we’re able to pick fresh rhubarb from our garden.  It’s a recipe that my mom in law passed on to me.

Rhubarb Coffee Cake

1/2 cup butter
1 egg
1 tsp. baking soda
1 c buttermilk
2 c. rhubarb (small pieces)
1 1/4 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. vanilla

Topping:

1 tsp. cinnamon
1/2 c. sugar
2 Tbs. butter
1/2 c. nuts (optional)

Preheat the oven to 350 degrees.

Cream 1/2 c. butter with 1 1/4 cup sugar

Add 1 egg

In a separate bowl, sift together 2 c. flour, 1/2 tsp. salt, 1 tsp. 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.

Chop washed rhubarb into small pieces.  You’ll need about 2 cups.  I generally add a little extra:)

Add to batter along with 1 tsp. vanilla.

Fold in vanilla and rhubarb.

Use 2 round pans or a 9×13 pan.  Spray with non-stick cooking spray.  Pour into pans.

In a small bowl, put 1 tsp. cinnamon, 1/2 c. sugar, 2 Tbs. butter, and 1/2 c. nuts (optional)

Cut together with pastry cutter.

Sprinkle on top of batter.

Bake at 350 for 35-40 minutes.

Enjoy!