Buttermilk Rhubarb Coffee Cake Food

RHUBARB-BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

RHUBARB COFFEE CAKE

Steps:

• Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
• Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
• Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

RHUBARB CRUMB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

BUTTERMILK-RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350° (325° if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter.
• Spray an 8-inch baking pan with nonstick spray.
• Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
• In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix.
• Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan.
• Mix together the brown sugar and cinnamon and sprinkle on top of the batter.
• Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
• Serve warm or at room temperature.

RHUBARB COFFEE CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• 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 mixture into the prepared baking pan.
• Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
• Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
• In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
• Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• FILLING.
• Combine rhubarb, strawberries and lemon juice in saucepan.
• Cover and cook for about 5 minutes on medium heat.
• Combine sugar and cornstarch.
• Stir into strawberry mixture.
• Bring to boil, stir constantly until thickened, remove from heat.
• CAKE.
• In large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Cut in butter with pastry blender until resembles coarse crumbs.
• In separate bowl, beat together buttermilk, eggs and vanilla.
• Stir into crumb mixture.
• Spread half evenly into greased 9x13x2-inch baking dish.
• Carefully spread strawberry filling over batter.
• Drop remaining batter evenly over filling with a tablespoon.
• TOPPING.
• In small saucepan over low heat, melt butter.
• Remove from heat.
• Stir in flour and sugar until mixture is crumbly.
• Sprinkle over batter.
• Bake at 350°F for about 45 minutes, or until done.
• Cool cake on rack.
• Cut into squares to serve.

QUICK RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.