Rhubarb Buttermilk Coffee Cake
Rhubarb Buttermilk Coffee Cake is a nice breakfast snack or dessert--a light buttermilk coffee cake, delicious served with fruit and coffee!
Ingredients
- 1 ½ cups fresh rhubarb, cut in small pieces
- ½ cup 1 stick of butter, softened
- 1 cup dark brown sugar, divided
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- TOPPING: 1 Tbsp. butter
- ½ tsp. cinnamon
- ½ cup chopped nuts, I used Trader Joe's candied pecans
Instructions
- Preheat oven to 350. Spray a 9×13 inch baking dish and set aside.
- In bowl (using electric mixer), add the butter, ½ cup dark brown sugar, buttermilk, and eggs. Mix until light and fluffy. Add in rhubarb and vanilla.
- Add flour, baking soda and salt and mix until just combined. Spread into prepared pan.
- In a small bowl, mix together the remaining ½ cup dark brown sugar, 1 Tbsp. butter, cinnamon, and chopped nuts.
- Sprinkle top with the topping mixture.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Notes
Reposted from July 2018.