Rhubarb-Buttermilk Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 9 |
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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. âCindy Ashley, Gregory, Michigan Ingredients:
2 cups diced fresh or frozen rhubarb |
1/4 cup plus 2/3 cup sugar, divided |
1/2 cup butter, softened |
2 eggs |
1-1/2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/8 teaspoon baking soda |
3/4 cup buttermilk |
2 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine rhubarb and 1/4 cup sugar; set aside.
2. 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. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
3. Pour into a greased 9-in. square baking pan. Combine brown sugar and cinnamon; sprinkle over batter.
4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature. Yield: 9 servings.
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