Rhubarb Coffee Cake
Every spring here at Front Porch Farm, we have a profusion of rhubarb, and what better way to use it than making a coffee cake?
This cake is super easy to make and is the perfect treat for a warm spring day. It’s light, fluffy, and not too sweet. We always love it when the breaktime snack at our garden shed is fresh rhubarb coffee cake! And we know you’ll enjoy it too.
Rhubarb Coffee Cake
A mouth-wateringly delicious cake, full of rhubarb, and topped with streusel.
Ingredients
Cream:
- 1½ c. sugar
- ½ c. butter
- 1 egg
- 1 c. buttermilk or 1 c. milk plus 2 t. lemon juice
- 1 t. vanilla
Add:
- 2 c. flour
- 1 t. baking soda
- ½ t. salt
Fold in:
- 3 c. chopped rhubarb
Pour in greased and floured 13×9 pan.
Top with crumbly mixture of:
- ½ c. brown sugar
- ¼ c. butter
- 1 t. cinnamon
- ½ c. oatmeal
Instructions
- Bake 35 to 45 minutes at 350 (until toothpick comes out clean).
Notes
adapted from A Collection of the Very Finest Recipes Ever Assembled Into One Cookbook