Rhubarb Coffee Cake
This delightful Rhubarb Coffee Cake features a moist base topped with a crispy sugar and nut mixture, perfect for breakfast or as a sweet treat with coffee.
Ingredients
Coffee Cake Base:
- 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
- 1/2 teaspoon salt
- 3 1/2 cups rhubarb (frozen or fresh, thawed and drained)
Topping Ingredients:
- 1 cup brown sugar packed
- 1/4 cup butter melted
- 2 teaspoons cinnamon
- 1/2 cup walnuts or pecans finely chopped
Instructions
For Coffee Cake Base:
- In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
- Add in the beaten egg, vanilla extract, and buttermilk, mixing until the batter is smooth.
- In a different bowl, combine the flour, baking powder, and salt by whisking them together.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined.
- Transfer the batter to a greased 9x13 inch baking pan.
For Topping:
- In another bowl, blend together all topping ingredients until uniformly mixed.
- Spread the rhubarb (or your preferred fruit) over the batter, leaving a small border around the edges.
- Distribute the topping mixture evenly over the fruit layer.
- Bake in a preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing and serving.