Rhubarb Coffee Cake(Freezes Well)
A moist, fruity coffee cake featuring tart rhubarb and a tender crumb, perfect for breakfast or dessert, complemented by a sweet streusel topping and warm vanilla flavor.
Ingredients
Instructions
- Cream together shortening, sugar, and egg.
- Add flour and salt.
- Mix soda with buttermilk.
- Add flour alternately with buttermilk-soda mixture to the creamed mixture, blending well after each addition.
- Add vanilla and blend again.
- Fold in rhubarb.
- Pour into a greased 9 x 13-inch pan.
- Sprinkle topping over the top.
- Bake for 40 minutes at 350°F.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure the rhubarb is fresh and cut into uniform pieces for even baking. For added texture, sprinkle some oats and brown sugar on top before baking.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This rhubarb coffee cake pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving alongside a fresh fruit salad for a refreshing contrast, or browse more American recipes for additional ideas.
Storage & Reheating
Once cooled, store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Coffee Cake(Freezes Well) contains roughly 505 calories, with 2g protein, 31g carbohydrates, and 42g fat. Note that it is relatively high in sodium, at 642mg per serving (28% 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 frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before adding it to the batter. This will help prevent the cake from becoming too soggy.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. If it comes out wet, bake for an additional 5-10 minutes and check again.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter for a richer taste, or use coconut oil for a dairy-free alternative. Both will yield a delicious result in your coffee cake.
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).