Old Fashioned Rhubarb Coffee Cake - A Recipe for Rhubarb Streusel Coffee Cake
Old Fashioned Rhubarb Coffee Cake recipe features a homemade rhubarb cake with a cinnamon sugar topping. This will quickly become one of your favorite coffee cake recipes.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy rhubarb cake, rhubarb coffee cake, rhubarb coffee cake with cinnamon sugar topping, rhubarb streusel coffee cake
Servings: 16 people
Calories: 251kcal
Author: Barbara
Rhubarb Cake
- 1 1/2 cups brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 1/2 cups rhubarb, diced
Cinnamon Sugar Topping
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cups chopped nuts (your favorite type)
Preheat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish by greasing and flouring.
With a mixer, cream brown sugar, softened butter and egg until smooth.
In a separate bowl, sift flour, baking soda and salt.
Mix vanilla and buttermilk together.
Alternately add buttermilk and flour mixture to the creamed butter mixture. Do not over-mix. Once completely incorporated, stir in diced rhubarb.
Pour cake batter into prepared dish.
In a small bowl, mix 1/2 cup sugar, cinnamon and nuts. Sprinkle evenly over batter.
Bake for 45 to 50 minutes or until a toothpick comes out clean.
- If you are short on time or are feeling lazy, just toss all the cake ingredients in together and mix well. Easy as pie, or cake that is.
- I diced the rhubarb in 1/2 inch chunks.
- The topping calls for nuts, and you can pick your favorite or whatever you have on hand. I used sliced almonds, but the recipe calls for chopped pecans or walnuts. There is no right or wrong.
- If you aren't familiar with what parts of the rhubarb are safe to eat, check out this post to learn more.
- Buttermilk may be the one ingredient that you don't have on hand. Here's a substitute - fill up the measuring cup almost to the 1 cup line with regular milk and then add 1 tablespoon of lemon juice or vinegar. In a few minutes, you'll have buttermilk. I use this trick all the time.
- Try this amazing Moist Rhubarb Cake.
Calories: 251kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 168mg | Potassium: 117mg | Fiber: 1g | Sugar: 27g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg