Name: Rhubarb Coffee Cake with Buttermilk recipe
Ingredients: 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

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Ingredients

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: : -

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
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.
Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
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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