Monday, May 28, 2012

Rhubarb Goodness Part2

MaryJane's Rhubarb Coffee Cake! This is THE rhubarb coffee cake recipe. I will make no other, ever. There is no need too because this is the best rhubarb coffee cake recipe I have ever tasted. Plus, it is a super consistent recipe and it turns out fabulous every time. I even tried a version of this gluten free and added some yogurt to it and it STILL turned out wonderful! Here is the recipe I got out of MaryJanesFarm magazine.

MaryJane's Rhubarb Coffee Cake

1/2 cup butter, softened
1 1/2 cups white sugar
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp salt
2 cups rhubarb, finely chopped

Optional Topping:
1 Tbl butter
1 Tbl cinnamon
1/2 cup sugar (I like using dk. brown personally)

~Preheat oven to 350F. Lightly butter and 8x8 glass pan. In a large bowl, cream together butter and sugar, stir in egg, buttermilk and vanilla. Mix well. 
In a separate bowl, combine flour, baking powder and salt. Stir into wet ingredients and mix well. Stir in the rhubarb. Pour batter into prepared baking dish. If using the optional topping combine the topping ingredients in a small bowl and sprinkle evenly over cake. Bake for 35-45 minutes or until a toothpick inserted in center comes out clean.


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