Rhubarb is such a unique vegetable that is used mainly as a fruit in cobblers and desserts. Making this recipe brings back so much nostalgia for me (and hopefully many of you) of both grandmas and my mom preparing amazing sweets with this deliciously tart stalk.
This rhubarb coffee cake is an old family recipe that we make so often throughout the summer, I cannot even find my original recipe! Perfect with coffee or served as a great dessert, make this cake for your guests and be sure to have the recipe ready to give out!
- 1/2 cup butter (one stick)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups rhubarb, finely chopped
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 teaspoon cinnamon
Cream together butter, granulated sugar, and brown sugar. Add egg and mix. In a separate bowl, sift together flour, baking soda, and salt. Add dry ingredients alternately with buttermilk, in approximately three to four iterations. Finely fold in rhubarb. Last, add vanilla. In a separate bowl, combine granulated sugar and cinnamon and set aside.
Butter and flour a Bundt pan, tapping out any excess flour. Add approximately ¾ of the batter then sprinkle in cinnamon and sugar mixture. Add remaining batter, spreading with a spatula to smooth.
Bake at 350 degrees for 45 to 50 minutes until golden brown and a cake tester (or toothpick) comes out clean.[hr]
Video and images by The Gray Boxwood[divider]