Rhubarb Coffee Cake

Sharon Hansen

By
@nairotci

I used to hate rhubarb. You couldn't pay me to eat it. My mother-in-law gave me so much rhubarb, I looked for a way to make it other than pie. I found this recipe, made some adjustments, added my crumb topping that I put on everything, and viola'! It smelled so good baking that I had to taste it. I loved it! I leave a piece in my guest(s) room(s) when they arrive at my B&B. Everyone loves it and always ask for more.


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Rating:

Comments:

Serves:

16

Prep:

30 Min

Cook:

1 Hr

Ingredients

RHUBARB COFFEE CAKE

1 c
brown sugar (light or dark)
1 large
egg
1 c
fat free yogurt
1/2 c
canola oil
1 tsp
vanilla
1/2 c
buttermilk
1/2 c
chopped nuts (walnuts, pecans, or almonds)
3 c
fresh chopped rhubarb (don't use frozen)
2 c
flour
1 Tbsp
baking powder (not a typo)
1 tsp
baking soda
1/2 tsp
salt

Directions Step-By-Step

1
1. Mix all dry ingredients in a bowl. Add wet ingredients except topping (below) into a bowl. Stir until all ingredients are moistened. Spread into a 9" X 13" greased rectangular pan (batter will be thick). (If you have one, I use a 10" square pan - makes cake thicker - bake the longer time)
2. Mix topping ingredients together. I pulse in a food processor. Sprinkle topping evenly over batter. Bake at 350 degrees for 50-60 minutes. Serve warm or at room temperature. Yum!
2
Topping
1/3 C. butter
3 Tbs. flour
1/3 C. oatmeal
1/3 C. brown sugar
1/2 tsp. cinnamon
dash salt
2/3 C. chopped walnuts

About this Recipe

Other Tag: Quick & Easy