Rhubarb Coffee Cake



8 to 10 servings



1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
2 cups chopped rhubarb


1/2 cup packed brown sugar
1/4 cup chopped hazelnuts or
pistachios or
sliced almonds
1 tbsp. all-purpose flour
1/2 tsp. cinnamon
2 tbsp. butter, melted


Grease 9-inch (2.5 L) spring-form pan; set aside.

TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.

In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.

Canadian Living

Author's Comments

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

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