Rhubarb Coffee Cake with Buttermilk
Description
This rhubarb coffee cake with buttermilk is made even more delicious with a cinnamon-pecan topping — try it for dessert or a sweet breakfast!
Ingredients
•
1 cup firmly packed brown sugar
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1 cup white sugar, divided
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1/2 cup shortening
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1 large egg
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2 cups all-purpose flour
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1 cup buttermilk
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1 teaspoon baking soda
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 1/2 cups chopped rhubarb
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1/2 cup chopped pecans
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1 teaspoon ground cinnamon
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
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 batter into the prepared baking dish.
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.