Enjoying a Rhubarb Coffee Cake Recipe



Coffee cake can often be a bit dull, but a rhubarb coffee cake recipe will introduce a snack with some real “zing”. Rhubarb has a very zesty and tart flavor that is the perfect balance to something like a sweet cake recipe.

When making this recipe it is important to use only the freshest rhubarb possible. If you do not have a few plants in your garden and have purchased it at the store, it is a good idea to put it in a crisper, or wrap it in moist towels and store in the refrigerator until just before use. The natural sugars of the plant will lose their flavor once the stalks have been cut, and a good rhubarb cake recipe can be quite dull if the flavor of the “star” ingredient has suffered.

This rhubarb cake recipe is a “one bowl wonder” and goes together very quickly. It is the ideal way to use up excess supplies from the garden, and the sturdy cake makes a wonderful gift.

An Easy Rhubarb Coffee Cake Recipe

1 cup chopped walnuts, separated

½ cup granulated white sugar

1 teaspoon cinnamon

1 ½ cup brown sugar

1 cup buttermilk

¼ cup olive oil

1 egg

1 teaspoon baking soda

1 tsp vanilla

2 cups flour

1 ½ cups chopped raw rhubarb

Preheat oven to 350˚. Grease a 9x13 baking pan and set aside.

Make the topping first: Mix together ¼ cup of the nuts, ½ of sugar and teaspoon of cinnamon.

In a large bowl combine the remaining ingredients and mix gently until all dry ingredients are moistened and absorbed into the batter.

Spread the batter into the prepared pan and sprinkle the topping evenly across the surface.

Bake uncovered at 350˚ for about 30 minutes or until a tester comes out clean.

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