Rhubarb is just coming into season and my grocery store was recently offering two-for-one deals on it, so I bought a load of it this weekend and made my very favourite rhubarb dish — rhubarb coffee cake. I love coffee cake (I mean, who doesn’t?!), and the rhubarb adds a tangy dimension to it that is seriously so good. I love to make it when we have guests staying with us because it fills the house with that sweet cinnamon smell. Plus, it is dead easy to make — it’s another one of those ‘throw all ingredients into a bowl and stir’ type of recipes.

This recipe comes from one of my very favourite cookbooks, Alice Bay — the same source of the blueberry muffin and carrot cake recipes which I’ve raved about previously.  Here is the recipe:

Rhubarb Coffee Cake:

-½ cup butter (115 grams)
-1½ cups sugar
-1 egg
-1 cup buttermilk
-2 cups flour
-pinch of salt
-1 teaspoon baking soda
-1 teaspoon vanilla
-2 cups finely chopped rhubarb

For topping:
-½ cup sugar
-1 teaspoon cinnamon

Preheat oven to 350°F (176°C)
In a large mixing bowl, cream butter and sugar. Add egg and beat until smooth. Add buttermilk and beat until well mixed. Gradually add the flour, salt, baking soda and then vanilla. Fold in the rhubarb.
Pour batter into a 9×13-inch pan. Mix the sugar and cinnamon together and sprinkle on top. Bake for 35-45 minutes.

Enjoy!

For a printable version of this recipe, click here.

-Courtney