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great spring rhubarb coffee cake

(16 RATINGS)
6.03K Pinches 22 Photos
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CLARKSTON, MI
Updated on Nov 10, 2023

I remember my grandmother eating that bunch of "weeds" that grew by the garage. I hated the flavor back then...too sour. Her rhubarb pie went begging as far as I was concerned. However, my tastes have changed over the years, and I enjoy rhubarb sweets, especially if combined with strawberries! This coffee cake recipe isn't as dry as most coffee cakes because of the added fruit. It has a nice flavor. If you don't like rhubarb, blueberries, raspberries, etc. will also work. But be adventurous! Grandma would be proud of me.

Blue Ribbon Recipe

You'll convert anyone to a rhubarb fan once they try a bite of this lightly sweet and fruity rhubarb coffee cake. The strawberries add a burst of sweetness that's a nice contrast to the tartness and tanginess of the rhubarb. Slightly dense, this coffee cake would be perfect in the morning with a cup of coffee, or an ideal finish to a light spring or summer meal.

— The Test Kitchen
prep time 15 Min
cook time 45 Min
method Bake
yield 12 serving(s)

Ingredients

  • 1/3 cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder (yes, 1 tablespoon)
  • 1/2 teaspoon salt
  • 3 1/2 cups frozen or fresh fruit of choice, thawed and drained
  • TOPPING INGREDIENTS
  • 1 cup packed brown sugar
  • 1/4 cup melted butter
  • 2 teaspoons cinnamon
  • 1/2 cup finely chopped walnuts or pecans

How To Make great spring rhubarb coffee cake

  • Butter and sugar in a bowl.
    Step 1
    In a large bowl, combine butter and sugar. Beat until fluffy.
  • Add egg, vanilla, and buttermilk.
    Step 2
    Add egg, vanilla, and buttermilk. Beat thoroughly.
  • Flour, baking soda, and salt in a bowl.
    Step 3
    In another bowl, mix flour, baking powder, and salt.
  • Adding dry ingredients to butter and sugar.
    Step 4
    Add dry ingredients to the butter and sugar mixture.
  • Stir until well mixed.
    Step 5
    Stir until mixed well.
  • Batter poured into a greased pan.
    Step 6
    Pour in a 9x13 greased pan.
  • Topping ingredients in a bowl.
    Step 7
    Combine topping ingredients in a bowl.
  • Fruit topping added to the cake.
    Step 8
    Spoon fruit evenly, within 1/2 inch from edges.
  • Topping sprinkled over the fruit.
    Step 9
    Sprinkle topping evenly over the layer of fruit.
  • Baking the rhubarb coffee cake.
    Step 10
    Bake uncovered in a preheated 350 degree F oven for 45-50 minutes until the toothpick comes out clean.
  • Rhubarb coffee cake cooling.
    Step 11
    Let cool before serving.
  • A slice of Great Spring Rhubarb Coffee Cake on a plate.
    Step 12
    WHEN USING FRESH RHUBARB: To tenderize it, put it in a saucepan with a little water and simmer until it's just nicely pierced with a fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp but will use fresh in season.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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