Rhubarb Coffee Cake with Buttermilk

This rhubarb coffee cake with buttermilk is made even more delicious with a cinnamon-pecan topping — try it for dessert or a sweet breakfast!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 339 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Step 2

Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.

Step 3

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.

Step 4

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 batter into the prepared baking dish.