Old Fashioned Rhubarb Coffee Cake – These Old Cookbooks

Old Fashioned Rhubarb Coffee Cake recipe features a homemade cake filled with delicious rhubarb and a crunchy cinnamon sugar topping.  This will quickly become one of your favorite coffee cake recipes.

Yum, this cake is the best!  It would pair delightfully with coffee for breakfast or is perfect enough to eat as a dessert.

Every year, I am looking for new recipes to try to use the bounty from our rhubarb plant.  On top of the list is Grandma’s Rhubarb Pie, but I also have discovered Rhubarb Bread, Rhubarb Muffins and Grandma’s Rhubarb Streusel.

Recently, I was scouring an old cookbook called Carefree County Cooks from Imogene, Iowa where I found this homemade Rhubarb Cake recipe.  After whipping it up and delivering a warm slice to Dad, I immediately got a text message saying that this recipe was blog-worthy (straight from Dad’s mouth, and he’s a rhubarb expert).

The cake recipe is simple to make, and consists of pantry staples – butter, brown sugar, egg, buttermilk, flour, soda, vanilla, salt, cinnamon and nuts. I had all the ingredients on hand, and you probably do too.  I would definitely classify this as an old-fashioned recipe; no fancy ingredients involved.

How To Make Easy Rhubarb Cake:

Find the full recipe at the bottom of this post.

Prepare the cake batter by mixing brown sugar, butter, egg, buttermilk, flour, baking soda, salt, vanilla and rhubarb.  Pour into a prepared 9 x 13 inch pan. Sprinkle over topping consisting of sugar, cinnamon and nuts. Bake until toothpick comes out clean.

Notes About Old Fashioned Rhubarb Cake Recipe:

55 mins

Old Fashioned Rhubarb Coffee Cake recipe features a homemade cake filled with delicious rhubarb and a crunchy cinnamon sugar topping.  This will quickly become one of your favorite coffee cake recipes.

Course: Breakfast, Dessert
Keyword: easy rhubarb cake, rhubarb coffee cake
Rhubarb Cake
Cinnamon Sugar Topping

Preheat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish by greasing and flouring.

With a mixer, cream brown sugar, softened butter and egg until smooth.

In a separate bowl, sift flour, baking soda and salt.

Alternately add buttermilk that has been mixed with vanilla and flour mixture to the creamed butter mixture. Do not over-mix.  Once completely incorporated, stir in diced rhubarb.

Pour cake batter into prepared dish. 

In a small bowl, mix 1/2 cup sugar, cinnamon and nuts. Sprinkle evenly over batter.

Bake for 45 to 50 minutes or until a toothpick comes out clean. 

This content was originally published here.

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