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Rhubarb Coffee Cake with Buttermilk
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Upgrade your rhubarb coffee cake with a delectable cinnamon-pecan topping for a delightful dessert or indulgent breakfast option!
Ingredients:
  • 1 cup firmly packed brown sugar
  • 1 cup white sugar, divided
  • 0.5 cup shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1.5 cups chopped rhubarb
  • 0.5 cup chopped pecans
  • 1 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and prepare a 9x13-inch pan by greasing and flouring it.
  • In a mixing bowl, combine brown sugar, 1/2 cup white sugar, and shortening until creamy. Mix in the egg. Stir in flour, buttermilk, baking soda, vanilla extract, and salt. Gently fold in the rhubarb. Pour the batter into the prepared baking pan.
  • In a bowl, mix the remaining 1/2 cup of white sugar with pecans and cinnamon. Sprinkle the mixture on top of the batter.
  • Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

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