Rhubarb Bliss Coffee Cake

Rhubarb Coffee Cake Recipe

Overview

Rhubarb Coffee Cake is a delightful treat that brings back nostalgic flavors from childhood. Whether served hot or cold, this coffee cake pairs perfectly with a dollop of whipped cream, making it a versatile dessert or snack option for any occasion.

Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 1 9×13 cake pan

Ingredients

Quantity	Ingredient
3 cups	Rhubarb, chopped
1/2 cup	Shortening
1 1/2 cups	Sugar
1 cup	Buttermilk
1	Egg
1/2 tsp	Salt
1 tsp	Vanilla extract
1 tsp	Baking soda
2 cups	All-purpose flour
1 tsp	Ground cinnamon
1/2 – 1 cup	Sugar (for topping)

Instructions

Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick cooking spray.
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Mixing the Batter: In a large mixing bowl, cream together the shortening and sugar until light and fluffy. Add the egg, buttermilk, salt, vanilla extract, and baking soda. Mix well.
Incorporate Dry Ingredients: Gradually add the flour to the wet ingredients, mixing until just combined. Gently fold in the chopped rhubarb.
Assemble and Bake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a small bowl, combine the cinnamon and sugar for the topping. Sprinkle this mixture evenly over the batter in the pan.
Bake: Place the pan in the preheated oven and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving. Optionally, serve with whipped cream on top for an extra indulgent treat.

Recipe Notes

Rhubarb: Ensure the rhubarb is chopped into small pieces to evenly distribute throughout the cake.
Topping: Adjust the amount of sugar in the topping based on your sweetness preference.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.