Recipe: Rhubarb Crumb Coffeecake

Recipe by Cindi DeClue

Serves 16 | Ready in 1 hour 15 minutes

Ingredients

Coffeecake

  • 2 cups flour
  • 2 tsp cinnamon
  • 1⁄4 tsp nutmeg
  • 4 cups chopped rhubarb 
  • 1 1⁄2 cups granulated sugar 
  • 1⁄2 cup butter, softened
  • 2 eggs
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 tsp vanilla

Crumb Topping

  • 1 cup flour
  • 1⁄2 cup brown sugar
  • 1 tsp cinnamon
  • 1⁄2 cup cold butter

Directions

  • Preheat oven to 350 degrees. grease two 8-inch pans with shortening.
  • In a small bowl, combine flour, cinnamon, nutmeg and rhubarb; set aside. In a large bowl, beat together sugar, butter, eggs, baking soda, buttermilk, and vanilla; add dry ingredients and mix until just combined. Pour into prepared pans.
  • Prepare crumb topping: In a large bowl, mix together flour, brown sugar, and cinnamon. Cut butter into mixture with a pastry blender or fork until mixture resembles coarse crumbs.                        
  • Sprinkle cake mixture with crumb topping and gently press into batter. Bake at 350 degrees for 40 minutes if using fresh rhubarb and 50 minutes if using frozen rhubarb.

                      Rhubarb Crumb Coffeecake