RHUBARB COFFEE CAKE WITH BUTTERMILK

Rhubarb Coffee Cake with Buttermilk image

One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.

Provided by Karen

Categories Desserts Cakes Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup firmly packed brown sugar
1 cup white sugar, divided
½ cup shortening
1 large egg
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups chopped rhubarb
½ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 g