Rating: 3.44 stars
155 Ratings
  • 5 star values: 30
  • 4 star values: 42
  • 3 star values: 55
  • 2 star values: 22
  • 1 star values: 6
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Recipe Summary test

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a liquid measuring cup, combine buttermilk and vanilla; set aside.

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  • In the bowl of an electric mixer or using a handheld mixer, beat butter with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and beat to combine. Add the flour mixture, alternating with the buttermilk mixture, and starting and ending with the flour mixture. Stir in rhubarb.

  • Spread batter evenly into prepared baking dish. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar evenly over batter. Bake until a cake tester inserted in center of cake comes out clean, about 35 minutes.

  • Let cool on a wire rack in pan for 30 minutes before serving.

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Reviews (3)

155 Ratings
  • 5 star values: 30
  • 4 star values: 42
  • 3 star values: 55
  • 2 star values: 22
  • 1 star values: 6
Rating: Unrated
05/13/2014
I've been making this delicious coffee cake for years from the Alice Bay Cookbook by Julie W. Rosseau. The only difference is 1/4 cup less sugar in Marijane's recipe. It is a very moist coffee cake. I generally add more rhubarb than the recipe calls for, as we like the flavor.
Rating: Unrated
05/29/2010
Love the flavor of this cake. I made mine with whole wheat pastry flour and less sugar on top. Whole wheat makes it not rise as high, but it's still delicious. http://itssewyou8.etsy.com
Rating: Unrated
04/25/2010
I made this cake today and it is delicious! I cut the rhubarb into 1/8" slices and that seems to be perfect. The cake is tender, tart but not sour.
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