How to Make Rhubarb Coffee Cake with Buttermilk - A Step-by-Step Guide

What do you get when you combine the tangy and tart flavor of rhubarb with the richness of a buttermilk coffee cake? A delicious and unique dessert that is perfect for enjoying with a cup of coffee or tea. This recipe for Rhubarb Coffee Cake with Buttermilk is a delightful twist on a classic coffee cake, and it's sure to be a hit with anyone who loves the flavor of rhubarb.

Rhubarb is a vegetable that is often used in sweet dishes, as its tartness pairs well with sugar and other sweet...

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Ingredients

  • 1 cup firmly packed brown sugar
  • 1 cup white sugar, divided
  • ½ cup shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups chopped rhubarb
  • ½ cup chopped pecans
  • 1 teaspoon ground cinnamon

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
  • Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
  • Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
  • Nutrition

    339 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 16mg
    • Sodium: 235mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 1g
    • Total Sugars: 36g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 63mg
    • Iron: 1mg
    • Potassium: 149mg