Rhubarb Coffeecake Recipe

13
Ingredients

15m
Prep Time

40-45m
Cook Time

55m
Ready In

Recipe: #24359

July 10, 2016

Categories: Desserts, Cakes, Rhubarb, Oven Bake, Vegetarian, Flour, Kosher Dairy, more

recipe by:
TeresaS

"Our local Farmer Market hands out free recipes...this one sounds delicious."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (169.1 g)
Calories 550.8
Total Fat - 17.8 g
Saturated Fat - 10.8 g
Cholesterol - 72.4 mg
Sodium - 460.4 mg
Total Carbohydrate - 92.6 g
Dietary Fiber - 1.4 g
Sugars - 60.4 g
Protein - 6.7 g
Calcium - 66.9 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°F. Lightly butter a 9X13X2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.

Step 2

Stir the flour, salt, and baking soda in a large bowl and set aside.

Step 3

Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and butter milk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.

Step 4

Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.

Step 5

Pour the batter int the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.

Step 6

To make the topping stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.

Step 7

Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.