Rhubarb Coffee Cake

16 servings


  • For the Cake:
  • 1 cup sugar
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups sliced rhubarb
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts
  • For the Topping:
  • 1/2 cup margarine
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup light cream or evaporated milk


Preheat the oven to 350 degrees F.


Mix the dry ingredients together. Add 1/2 cup margarine, buttermilk, egg and 1 teaspoon vanilla to the dry ingredients. Fold in the rhubarb and pour into a greased 9 x 13-inch pan.

Top the cake with brown sugar and walnuts.

Bake 45 minutes or until toothpick inserted is clean. Remove from oven.


Heat the topping ingredients until the sugar is melted. Spread the topping over the warm cake. Cut into 16 pieces.

Recipe reprinted by permission of <I>The Buttonwood Inn, NH<. All rights reserved.

RecID 8841

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