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Rhubarb Coffee Cake
[Print this recipe]

Baking Time
45 minutes
Oven Temperature
350 F
Pan Size
9" X 13" pan

1/2 cup butter softened
1-1/2 cups sugar
2 eggs
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
3 cups sliced fresh rhubarb

Topping:
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup walnuts or pecans
1 tablespoon butter
1 teaspoon cinnamon
In a mixing bowl, cream butter, sugar and vanilla. Beat in eggs. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk. Mix well. Stir in rhubarb. Pour into a greased 9" X 13" baking dish.

Mix topping ingredients together and spread evenly on top of cake batter.

Bake for 45 minutes until a toothpick inserted near the center comes out clean.
No buttermilk in the house? Use 1 tablespoon of white vinegar or lemon juice plus enough milk to make one cup. Stir and let sit for 5 minutes.