Rhubarb Coffeecake
A moist rhubarb coffeecake with tangy fruit and tender crumb, perfect for breakfast or dessert, complemented by a light glaze for added sweetness.
Ingredients
Instructions
- Cream together the shortening and sugar.
- Add the egg, salt, flour, baking soda, and buttermilk; mix until combined.
- Fold in the diced rhubarb gently.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Optional: Serve with a light glaze for extra sweetness.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If buttermilk is unavailable, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. This recipe is adaptable; feel free to add nuts or a sprinkle of cinnamon for extra flavor.
Serving Suggestions
This coffeecake is perfect for brunch and pairs beautifully with a hot cup of coffee or tea. For a delightful twist, serve it with a light glaze made from powdered sugar and lemon juice. Consider adding a side of fresh berries or whipped cream for a more indulgent treat. This dish also complements savory items like scrambled eggs or a cheese platter.
Storage & Reheating
Store any leftover rhubarb coffeecake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Coffeecake contains roughly 827 calories, with 16g protein, 166g carbohydrates, and 13g fat. It is an excellent source of calcium (33% of the Daily Value), protein (31% of the Daily Value), and iron (29% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2508mg per serving (109% 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 instead of fresh. Just make sure to thaw and drain any excess moisture before adding it to the batter. This will help prevent the coffeecake from becoming too watery during baking.
What can I use instead of buttermilk?
If you don't have buttermilk, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will give you a similar acidity and texture needed for the recipe.
How can I make this coffeecake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. You can also sprinkle some cinnamon or nutmeg into the flour mixture. Additionally, topping the cake with a streusel made of brown sugar, flour, and butter before baking can provide a delightful crunch and sweetness.
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).