Rhubarb Coffee Cake - Scrumptious

★★★★★ 4 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

So, my Mother gave me a big batch of rhubarb today. It was only right to make her something delicious with it. She will be quite surprised when I deliver this in the morning. This cake is wonderful treat to have with your morning coffee...very moist and flavorful. Enjoy! My photo's

serves 12
prep time 40 Min
cook time 45 Min
method Bake

Ingredients

  • RHUBARB FILLING
  • 4 c
    rhubarb, cut into 1 inch pieces
  • 2 Tbsp
    lemon juice
  • 1 c
    sugar
  • 1/3 c
    corn starch
  • CAKE
  • 3 c
    flour
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 c
    butter, softened
  • 2
    eggs, lightly beaten
  • 1 c
    buttermilk
  • 1 tsp
    vanilla
  • 3 - 4 drops , red food coloring ( optional )
  • TOPPING
  • 3/4 c
    sugar
  • 1/2 c
    flour
  • 1/3 - 1/4 c
    butter, softened
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How To Make

  • 1
    In a saucepan, mix sugar and corn starch. Add the rhubarb, lemon juice and sugar; stir well to combine. Cook until thickened, about 3 minutes; Cool.
  • 2
    In a large mixing bowl; mix flour, sugar, baking soda, baking powder and salt.
  • 3
    Cut in butter.
  • 4
    Add eggs, buttermilk and vanilla; stir well. Spread half of batter into a greased 9x13 inch pan.
  • 5
    Spread rhubarb filling on top of cake batter.
  • 6
    Spoon the remaining cake batter over the rhubarb filling. Making sure to cover the filling. For topping, combine sugar and flour; cut in the butter till forms a crumb. Sprinkle evenly on top of cake.
  • 7
    Bake at 350 degree F for 45-50 minutes or until a toothpick inserted near the center comes out clean and the cake is golden brown. Cool on a wire rack.
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