Best Rhubarb Buttermilk Coffee Cake Recipes
RHUBARB COFFEE CAKE WITH BUTTERMILK
One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.
Provided by Karen
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 g
RHUBARB-BUTTERMILK COFFEE CAKE
Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. -Cindy Ashley, Gregory, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 287 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 304mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK-RHUBARB COFFEE CAKE
Rhubarb season is coming so I thought I'd post this recipe that I got from my Aunt. I believe it's a Mollie Katzen recipe as my Aunt loves her stuff.
Provided by Hey Jude
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° (325° if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter.
- Spray an 8-inch baking pan with nonstick spray.
- Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix.
- Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan.
- Mix together the brown sugar and cinnamon and sprinkle on top of the batter.
- Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
- Serve warm or at room temperature.
Nutrition Facts : Calories 279.4, Fat 11.7, SaturatedFat 6.9, Cholesterol 74.7, Sodium 292, Carbohydrate 39.9, Fiber 1, Sugar 23, Protein 4.3
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