Rhubarb Coffee Cake with Buttermilk recipe

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1 cup firmly packed brown sugar
1 cup white sugar, divided
½ cup shortening
1 large egg
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups chopped rhubarb
½ cup chopped pecans
1 teaspoon ground cinnamon

Nutrition Info

338.9 calories
carbohydrate: 53.2 g
cholesterol: 16.3 mg
fat: 12.9 g
fiber: 1.4 g
protein: 4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 235.3 mg
sugar: 36 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.

  2. Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.

  3. Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Recipe Yield

1 9x13-inch cake

Recipe Note

One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.

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