Buttermilk Rhubarb Coffee Cake
1 1/2 cups chopped rhubarb (1/4-inch pieces)
2 Tbsp sugar
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/8 tsp (large pinch) baking soda
1/2 cup buttermilk
2 Tbsp brown sugar
1/2 tsp cinnamon
- Preheat the oven to 350F (325F for a glass baking dish). Place the chopped rhubarb in a bowl, and sprinkle with 2 tablespoons sugar. Let stand while preparing the batter. Grease an 8-inch baking pan.
- Place the softened butter in a mixing bowl. Add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
- In a second bowl, stir together the dry ingredients until uniformly blended.
- Add the dry mixture 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 pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan. Be patient, and give the spreading process a few minutes of your time and attention. If it doesn’t look completely uniform in the pan, that’s OK.
- Use the same bowl (no need to clean it) to mix together the brown sugar and cinnamon topping, and sprinkle this on top of the batter.
- Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.
This is a Mollie Katzen recipe and I really love this recipe. This coffee cake has such a wonderful flavor, It doesn’t taste overly sweet and it was nicely balanced with the tartness of the Rhubarb. The coffee cake had a great texture and was perfectly moist. The fam loved this breakfast treat and Sug’s (the hubby) asked for me to definitely make it again. So glad I gave this recipe a go and I will make it again fo’ sure!