Mom'S Rhubarb Coffee Cake
A moist rhubarb coffee cake featuring a crunchy nut topping, perfect for breakfast or dessert, combining tart rhubarb with sweet brown sugar and walnuts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9-inch baking pan.
- Mix oleo, sugar, eggs, buttermilk, soda, vanilla, and salt until well combined.
- Add flour and drained rhubarb; mix gently.
- Pour the batter into the greased pan.
- Mix brown sugar and walnuts; sprinkle evenly over the top of the batter.
- Bake for 45 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of oleo. If you're out of buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for five minutes. Be sure to fold the rhubarb gently into the batter to avoid breaking it down too much for the perfect consistency.
Serving Suggestions
This coffee cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a perfect afternoon treat. For a fun twist, try serving it alongside Pineapple Brunch Cakes for a delicious breakfast spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Rhubarb Coffee Cake contains roughly 631 calories, with 15g protein, 59g carbohydrates, and 40g fat. It is an excellent source of protein (31% of the Daily Value), iron (24% of the Daily Value), and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 609mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Absolutely! Fresh rhubarb works wonderfully in this recipe. Just make sure to wash and chop it into small pieces before adding it to the batter. The baking time remains the same, and fresh rhubarb will provide a slightly different texture and flavor.
What can I substitute for the walnuts?
If you're allergic to nuts or prefer not to use them, you can easily substitute with sunflower seeds or omit them entirely. For added texture, consider using oats or a sprinkle of cinnamon sugar on top instead.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for binding. The baking time may vary slightly, so keep an eye on it while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).