When I was first married and teaching, recipes were traded and discussed in the teacher’s lounge. Since we had a 25×4-foot rhubarb patch bordering the barn (enough that I sold about 100 pounds to HyVee one summer), this recipe for rhubarb coffee cake appealed to me. It disappeared for awhile, but I came across it recently and it still pleases. It is moist and just sweet enough. Don’t use much more than the amount of rhubarb suggested or it will be soggy. Served with whipped cream, it also makes a fine dessert.
Mom
Cake:
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1 egg
- 1 cup buttermilk
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups rhubarb, diced
Topping:
- 1/2 cup sugar
- 2 teaspoons cinnamon
Preheat oven to 350°F. Grease a 9×13″ pan.
Cream butter and brown sugar until light and fluffy. Beat in egg. Whisk together flour, salt, and soda. Add to butter mixture in two additions, alternating with the buttermilk. Fold in the diced rhubarb.
Spread into prepared pan. Combine sugar and cinnamon and sprinkle on top.
Bake or 30 minutes, until the center is done when tested.
Spencer Family Cookbook 