Enjoy a slice of Rhubarb Coffee Cake at 60 cents a serving with rhubarb fresh out of the garden! The buttermilk makes a super-moist coffee cake with a wonderful balance between the tartness of the rhubarb and sweetness from the sugar.
Course: Breakfast, Cakes, Dessert
Keyword: Rhubarb Coffee Cake
Cost: 60 cents a serving
Hand mixer or stand up mixer with large bowl
Small microwave safe bowl
9 inch Square baking pan
1 ½cupsWhite Whole Wheat Flouror 1 cup Whole Wheat Flour and ½ cup White Flour
3tbspDark Brown Sugar
Preheat the oven to 350 degrees.
Spray 9 inch square baking pan with nonstick spray.
Bake for 25 to 30 minutes.
Dice fresh rhubarb.
In a small bowl combine the rhubarb with ¼ cup sugar.
Dry Ingredients Preparation
In a medium bowl, sift together the dry ingredients.
Wet Ingredients Preparation
Using a hand mixer or stand up mixer cream the butter in a large mixing bowl.
Add the sugar mixing until incorporated into the butter.
Add the eggs one at a time blending well into the butter and sugar mixture.
Mix in the vanilla.
Slow add and mix in the dry ingredients alternating with the buttermilk. Mix well after each addition.
Fold in the rhubarb mixture.
Melt butter either in a microwave safe bowl or on the stovetop.
Mix the brown sugar and cinnamon into the butter.
Pour into a prepared 9 inch baking pan sprayed with nonstick spray.
Smooth the batter evenly to the pan edges.
Sprinkle the brown sugar topping evenly over the batter.
Place in the oven for 25 to 30 minutes until the center is set and the toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
Cover and store at room temperature or in the refrigerator.
Best fresh or enjoyed within a day or two.
Calories are approximate and depend upon serving size and ingredients selected. Cost per serving can vary based upon the price of ingredients.