Ingredients for Buttermilk Rhubarb Coffee Cake
- 4 cups chopped rhubarb (about 4-5 stalks)
- Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- Vanilla
- Unbleached Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- Brown Sugar
- 1 teaspoon ground cinnamon
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How to Make Buttermilk Rhubarb Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped rhubarb and pecans (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
92g
Fat
34g
Carbs
13g
