Rhubarb Coffee Cake

  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1 cup buttermilk (or sub: 1 cup milk + 1 teaspoon lemon juice)
  • 2 cups chopped rhubarb
  1. Preheat the oven to 350ºF. Lightly grease a 9x13" pan.
  2. In a mixing bowl, cream together butter and sugar. Beat in the egg and vanilla, just until mixed.
  3. In a separate bowl, mix together the flour, baking soda, cinnamon, salt, and cardamom. Add in half the flour. Mix lightly. Stir in half of the buttermilk. Repeat with the remaining flour and buttermilk, stirring just until mixed. Fold in the rhubarb.
  4. Spread the cake batter in the prepared pan. Sprinkle the top with the cinnamon sugar. Bake for 30-35 minutes, until center is set.
  5. Remove from oven and allow to cool slightly before cutting.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/rhubarb-coffee-cake