Rhubarb-Buttermilk Coffee Cake Recipe

By AnitaD

tasteofhome.com

Ingredients

• 2 cups diced fresh or frozen rhubarb
• 1/4 cup plus 2/3 cup sugar, divided
• 1/2 cup butter, softened
• 2 eggs
• 1-1/2 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp baking soda
• 3/4 cup buttermilk
• 2 Tbsp brown sugar
• 1/2 tsp ground cinnamon

Preparation

Step 1

In a small bowl, combine rhubarb and 1/4 cup sugar; set aside.

In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.

Pour into a greased 9-in. square baking pan. Combine brown sugar and cinnamon; sprinkle over batter.

Bake at 350° for 25-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature.
Yield: 9 servings.