Buttermilk-Rhubarb Coffee Cake

Recipe by Hey Jude
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READY IN: 45mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350° (325° if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter.
  • Spray an 8-inch baking pan with nonstick spray.
  • Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  • In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix.
  • Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan.
  • Mix together the brown sugar and cinnamon and sprinkle on top of the batter.
  • Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
  • Serve warm or at room temperature.
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