Sunday, August 28, 2011

Rhubarb Coffee Cake with Cinnamon-Sugar Topping



From the kitchen of One Perfect Bite...This simple coffee cake is perfect to serve for a weekend or holiday breakfast. It's easy to prepare, and it's a crowd pleaser that I think you'll be happy to share with your family and friends. The cake has a lovely balance of sweet and tart that I think you'll find quite interesting. I suggest you make it with fresh, rather than frozen, rhubarb, and while it can be made well in advance of serving, the cake is definitely best when freshly made and still warm from the oven. I hope you'll give it a try. Here's the recipe.

Rhubarb Coffee Cake with Cinnamon-Sugar Topping ...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup shortening
1 cup packed brown sugar
1 cup granulated sugar, divided use
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups diced fresh rhubarb
1 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350 degrees F. Grease a 13x 9 x 2-inch baking pan.
2) Cream shortening, brown sugar and 1/2 cup granulated sugar in a large bowl until light and fluffy. Add egg and vanilla and beat for 2 minutes.
3) Combine flour, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
4) Scrape into prepared pan. Level batter with an off-set spatula. Combine cinnamon and remaining granulated sugar in a small bowl. Sprinkle over cake batter. Bake for 40-45 minutes or until a toothpick inserted near center of cake comes out clean. Serve warm. Yield: 12-16 servings.








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You might also enjoy these recipes:
Rhubarb and Strawberry Loaf (Dairy Free) - Wholesome Cook
Orange Rhubarb Bread - One Perfect Bite
Rhubarb Cake - In Flora's Kitchen
Rhubarb Sorbet with Garden Herbs - Vegetarian Perspective
Rhubarb Custard Coconut Crumb Pie - The Galley Gourmet

49 comments:

Pondside said...

Mmmmm it sounds yummy. I just have frozen rhubarb now, but it's still to be found in the farmers' market.

Poornima Nair said...

That cake looks yumm...have never baked with Rhubarb...would love to try this sometime!

Merisi Vienna said...

Sheer poetry, the name alone makes my mouth water!

Chiara said...

i love this kind of cake, sounds delicious Mary! have a good Sunday...

Alessandra said...

Nice, I like the sugar and cinnamon topping touch :-).

Ciao
Alessandra

Dzoli said...

i love rhubarb and personally think it doesn't get enough attention taht it sure deserves.Nice combination you made here:)

Maris (In Good Taste) said...

Great idea for a coffee cake. Looks delicious as usual!

kitchen flavours said...

Your cake looks fabulous! I really want to try rhubarb! I can't believe that I could not find any over here, not even from the special stores that carries imported fruits and veggies!
Wish you a lovely week, Mary!

Sue/the view from great island said...

I agree with Merisi, the name alone convinced me. I'm obsessed with fruity coffee cake type things lately, and I haven't tried to use rhubarb yet. This cake is really pretty, too. I'm off to get some rhubarb...right after the hurricane passes!

laurie said...

mmm, this is lovely,, wish it was ready right now!

PeggyR said...

This sounds very good! I had trouble finding rhubarb this year.

Lyndsey said...

This looks like a perfect coffee cake. I love rhubarb, I just wish it was easier to get here in SW Florida.

Inspired by eRecipeCards said...

passing this on to Jackie... she loves rhubarb. me, i can't get beyond the bleeding celery look

sally said...

I love the sweet and tart flavor of rhubarb desserts. I haven't seen much fresh rhubarb around this season though.

Martha said...

Oh my! I want some now please with some green tea! Looks perfect, and delicious!!

Monet said...

Coffee cake remains one of my favorite things to bake and eat. This one looks delicious! I hope you are having a restful and happy Sunday. I'm just pulling out a batch of banana bread. Thank you for sharing with me!

janice15 said...

I HAVE NEVER EATEN RHUBARB THAT I CAN REMEMBER...DON'T KNOW WHY BUT IT LOOKS GREAT. AND THE FLATBREAD AS WELL. IT LOOKS JUST LIKE FOCCOSIA BREAD. BUT THATS A GREAT IDEA TO THIS ONE RECIPE THAT I HAVE TO ADD SOME OLIVES..HAVE A GREAT DAY.

Sinful Sundays said...

Wow, I would like to try a piece of this. The rhubarb is interesting.

Hovkonditorn said...

Looks yummy and rhubarb is so delicious!

Food Glorious Food! said...

Yummmmm! I am sure I will love this especially the texture :) Thanks for sharing and have a great week ahead!

Judy said...

This looks like a wonderful coffeecake. I've never made one with rhubarb, great idea.

Karen S Booth said...

I LOVE rhubarb and that cake looks fabulous, such amazing photos too.
Karen

Claudia said...

I got off the rhubarb train in late May and lately have been thinking of revisiting it - as I have yet another crop of tender stalks. Perfect timing!

lena said...

i do not know how rhubarb tastes like but definatley love to try them some day.thanks!

bellini said...

Sweet and tart sounds like a perfect combination Mary. I do love rhubatb and used to grow several varieties back in the day.

Parsley Sage said...

That looks lovely! Perfect with an afternoon cuppa on this semi-rainy day :)

Pachecopatty said...

I love rhubarb so just had to pay you a visit and check out your lovely coffee cake, it sounds just perfect filled with all that lovely rhubarb;-)

All Things Yummy said...

mmmmm...looks delicious.

Ginny said...

What an unusual use for rhubarb. Do you know I have never tasted rhubarb?

Ratolinha said...

Oh Mary, sempre que aqui vejo um doce, acho-o mais interessante, que nem lhe conto!
Beijinhos e fique bem.

thenewlywedchefs.com said...

Rhubarb! Genius! This looks like a wonderful recipe to share with friends.

David said...

Mary, I like rhubarb but I've never had it in a coffee cake. Great idea...nice blend of flavors. Now if I just had a nice chunk of this to go with my coffee! Take Care, Big Daddy Dave

T.W. Barritt at Culinary Types said...

I love the idea of a cake that is exclusively rhubarb - no need for strawberries, whatsoever!

highplainsdrifters said...

Love, love, love rhubarb, in just about any form. Perfect complement for a cup of joe. Cheers!

Joanne said...

bookmarked for rhubarb season!

Buttercup said...

This looks so good. I am a fan of everything rhubarb.

Ryan said...

Yum, this cake looks lovely! So moist and perfect for this time of year. I especially love the cinnamon sugar topping.

FABBY'S LIVING said...

I love rhubarb and this cake sounds fabulous! I make rhubarb and apple pie and I just love it, it's so yummy. Thank you for the recipe. Have a nice evening. FABBY

Words Of Deliciousness said...

Yum, this cake looks great! I love rhubarb.

yummychunklet said...

Looks delicious! It's nice to see a rhubarb cake without any strawberries in it.

That Girl said...

I wish we could still get fresh rhubarb!

Anna A. said...

Mmmmm I love coffee cake and tangy rhubarb. I am coming over to your place tomorrow morning for a slice. BYOC.

Cheah said...

Cool, the cake looks yummy. Have never tried baking with rhubarb, perhaps it's time to try!

Jenn said...

Oh, yum! This sounds really good. I've had rhubarb in my pie before, but never in my cake. I bet this was delicious!

Jeannie said...

I have not got the opportunity to taste rhubarb yet, from your photo I could see that it's a very lovely cake:)

Ciao Chow Linda said...

Mary - You're still getting rhubarb? Wish I had some to make this delicious cake. BTW, I finally posted about Lidia Bastianich - it's up now - a little delay due to Hurricane Irene.

Becki's Whole Life said...

This looks great - I love Rhubarb desserts. I bet the sweet topping goes wonderfully with the rhubarb!

Andrea B. said...

I just love fresh baked coffee cake and adding rhubarb makes this sound so good! My grandma has frozen rhubarb from earlier this summer and I think I might need to get a little bit from --- I'm thinking payment might be in the form of coffee cake!

Rita said...

Love this cake and really worth keeping this recipe; thanks Mary.
Rita

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