RHUBARB-BUTTERMILK COFFEE CAKE

Rhubarb-Buttermilk Coffee Cake image

Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. -Cindy Ashley, Gregory, Michigan

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

2 cups diced fresh or frozen rhubarb
1/4 cup plus 2/3 cup sugar, divided
1/2 cup butter, softened
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3/4 cup buttermilk
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Nutrition Facts : Calories 287 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 304mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.