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Rhubarb Coffee Cake Recipe • theVintageMixer.com

Rhubarb Coffee Cake Recipe

A simple coffee cake recipe perfect for using spring rhubarb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup coconut oil, or butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 2 cups whole wheat pastry flour, white whole wheat or all purpose also work
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon chia seeds, optional
  • 1 cup buttermilk
  • 1 1/2 cups rhubarb, chopped into 1/4 inch slices
topping
  • 1/4-1/2 cup sugar
  • 1/2 cup nuts, I used hazelnuts
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg, optional

Method
 

  1. In a stand mixer cream together the coconut oil or butter along with the brown sugar. Add eggs one at a time.
  2. In a separate bowl, mix together the dry ingredients - flour, salt, baking powder and chia seeds. The chia seeds are totally optional.
  3. Add in the dry ingredients alternating with buttermilk.
  4. Fold in rhubarb.
  5. Pour batter into a greased and parchment lined 9 inch springform pan (you can also use a 9 x 13 inch rectangle pan or a 9 inch round pan.
  6. Mix together the additional sugar, nuts, cinnamon, and nutmeg. Sprinkle this mixture ontop of the batter.
  7. Bake for 45 minutes at 350 degrees. Serve warm.