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
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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.
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Incorporate Dry Ingredients: Gradually add the flour to the wet ingredients, mixing until just combined. Gently fold in the chopped rhubarb.
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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.
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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.
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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.
Nutrition Information (Per Serving)
- Calories: 504.5
- Total Fat: 18.5g
- Saturated Fat: 4.2g
- Cholesterol: 27.7mg
- Sodium: 403.4mg
- Total Carbohydrates: 79.9g
- Dietary Fiber: 2.6g
- Sugars: 52.5g
- Protein: 6.9g
Tags
Lunch/Snacks, Fruit, Potluck, Spring, Summer, Brunch, Oven, Beginner Cook, < 4 Hours, Easy, Inexpensive
This Rhubarb Coffee Cake recipe is a wonderful addition to any gathering, combining the tangy sweetness of rhubarb with the comforting flavors of a classic coffee cake. Enjoy it as a dessert, snack, or even a brunch centerpiece!
