Rhubarb Coffee Cake with Buttermilk
This cake uses buttermilk and rhubarb. It has a topping made of pecans and cinnamon.
You can eat this for breakfast. It also works as a dessert.
By Nadia Kovalenko
Posted October 12, 2026Share
Time
Calories
Servings
Difficulty
Description
This cake uses buttermilk and rhubarb. It has a topping made of pecans and cinnamon.
You can eat this for breakfast. It also works as a dessert.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 12
1 cup firmly packed brown sugar
1 cup white sugar, divided
0.5 cup shortening
1 large egg
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
0.5 teaspoon salt
1.5 cups chopped rhubarb
0.5 cup chopped pecans
1 teaspoon ground cinnamon
Instructions
-
1
Heat the oven to 325 degrees F. Put grease and flour in a 9x13-inch pan.
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2
Mix brown sugar, half cup of white sugar, and shortening. Stir in the egg. Mix in flour, buttermilk, baking soda, vanilla, and salt. Stir in the rhubarb and pour the mix into the pan.
-
3
Mix the other half cup of white sugar, pecans, and cinnamon. Put this mix on top of the batter.
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4
Bake for 50 minutes. Put a toothpick in the center to see if it is clean.
Nutrition Facts
Servings 12
Amount Per Serving
-
Calories 339 kcal
% Daily Value *
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Total Fat 13g
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Saturated Fat 3g
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Cholesterol 16mg
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Sodium 235mg
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Total Carbohydrate 53g
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Dietary Fiber 1g
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Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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