Wednesday, June 3, 2015

Rhubarb Buttermilk Coffee Cake

I remember my mom making this coffee cake years ago.  We were recently gifted some rhubarb and I decided to make this cake.  It is just as light and flavourful as I remember!

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
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
3/4 cup buttermilk

1.  Combine rhubarb and 1/4 cup sugar; set aside.
2.  Cream butter and remaining sugar until light and fluffy.
3.  Add eggs, one at a time.  
4.  Stir in vanilla.
5.  Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk.
6.  Fold in rhubarb.
7.  Pour in a greased 9" square pan.
8.  Combine 2 tbsp. brown sugar and 1/2 tsp. ground cinnamon; sprinkle over batter.
9.  Bake at 350F for 25-30 minutes.

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