Rhubarb Coffee Cake
- Cuisine: American
- Course: Dessert, Oven
- Skill Level: Beginner, Child Friendly
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Rhubarb coffee cake. Tasty dessert baked in an oven.
Ingredients
- For Topping:
- 3/4 cup brown sugar
- 1/2 cup almonds,chopped
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
- For Cake:
- 1/2 cup butter,softened
- 3/4 cup granulated sugar
- 1 egg,beaten
- 2 teaspoons orange zest, grated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (250 ml) buttermilk
- 2 cups diced fresh rhubarb
Method
Step 1
For Topping:In a small mixing bowl, combine brown sugar, almonds, cinnamon, and melted butter. Mix until smooth.
Step 2
For Cake:In a large mixing bowl, combine flour, baking soda, and salt. Stir into creamed mixture alternately with buttermilk, making three additions of dry ingredients and two of buttermilk. Stir in fresh rhubarb.
Step 3
Spread batter in a parchment-lined 9-inch (22.5 cm) square baking pan. Sprinkle topping over cake.
Step 4
Preheat oven to 325 °F (160 °C). Bake the cake in a preheated oven until a cake tester inserted in the center comes out clean(about 45-50 minutes). Allow rhubarb coffee cake to cool in the pan on a rack.
