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 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
1 tsp. cinnamon
1/2 c. sugar
2 Tbs. butter
1/2 c. nuts (optional)
Preheat the oven to 350 degrees.
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.
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)
Bake at 350 for 35-40 minutes.