rhubarb coffee cake
(3 ratings)
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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(3 ratings)
yield
16 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For rhubarb coffee cake
- RHUBARB COFFEE CAKE
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1 cbrown sugar (light or dark)
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1 lgegg
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1 cfat free yogurt
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1/2 ccanola oil
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1 tspvanilla
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1/2 cbuttermilk
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1/2 cchopped nuts (walnuts, pecans, or almonds)
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3 cfresh chopped rhubarb (don't use frozen)
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2 cflour
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1 Tbspbaking powder (not a typo)
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1 tspbaking soda
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1/2 tspsalt
How To Make rhubarb coffee cake
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11. 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!
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2Topping 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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