Rhubarb & Buttermilk Coffee Cake
Moist and tangy Rhubarb & Buttermilk Coffee Cake made with fresh rhubarb, buttermilk, and a sweet cinnamon topping. Perfect for breakfast, brunch, or dessert-easy, delicious, and bursting with flavor!
Ingredients
- 3 cups rhubarb, diced
- 2/3 cup sugar (to macerate rhubarb)
- 2 eggs
- 1 1/4 cup sugar (for the cake batter)
- 1/2 cup oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1/2 flour
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
For the Topping
- Mix together the ground cinnamon, brown sugar and flour in a bowl. Stir in the melted butter. Set aside while you make the filling.
For the Cake Batter
- Mix the diced rhubarb and 2/3 cup sugar. Let stand.
- In a large bowl, beat the eggs. Add the 1 and 1/4 cup sugar, oil, buttermilk and vanilla extract. Mix to combine.
- Add the flour, baking soda and salt. Gently mix with the wet ingredients.
- Fold in the rhubarb. Transfer to the prepared pan.
- Sprinkle all over the topping made earlier.
- Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean and it’s golden on top. Allow to cool completely before slicing.
Nutrition
Calories: 267kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 28mgSodium: 187mgPotassium: 112mgFiber: 1gSugar: 28gVitamin A: 143IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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