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Rhubarb Coffee Cake
You can use fresh rhubarb to make a delicious coffee cake with cinnamon sugar topping. Buttermilk and brown sugar give it a special flavor.
Course
Breakfast
Cuisine
American
Keyword
Coffee Cake, Rhubarb
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
Calories
326
kcal
Author
Stephanie Manley
Ingredients
Cake Batter
▢
1 1/2
cups
brown sugar
▢
1/2
cup
shortening
▢
1 1/2
cups
rhubarb
chopped
▢
1
teaspoon
baking soda
▢
1
cup
buttermilk
▢
2
cups
all-purpose flour
▢
2
eggs
▢
1
teaspoon
vanilla
Cinnamon Sugar Topping
▢
1/2
cup
sugar
▢
1
teaspoon
cinnamon
Instructions
Preheat oven to 350 degrees.
Mix all cake batter ingredients together. Place in a 9x13 inch pan that has been greased and floured.
Stir together cinnamon and sugar. Sprinkle mixture over top of the cake.
Bake for 30 minutes.
Nutrition
Calories:
326
kcal
|
Carbohydrates:
53
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
145
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
33
g
|
Vitamin A:
60
IU
|
Vitamin C:
1.5
mg
|
Calcium:
74
mg
|
Iron:
1.4
mg
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