This recipe has been in my family a long time. It comes from my Great-Grandmother Mildred Lohmann who had a gigantic rhubarb plant in her backyard. The tangy rhubarb perfectly offsets an otherwise fluffy and sweet coffeecake batter that is then sprinkled with cinnamon sugar. —Gibson2011
1 1/2 cups
rhubarb, sliced into 1" slices (or smaller, if a large stalk)
In This Recipe
Heat oven to 350. Cream brown sugar and butter till fluffy. Add egg and combine. Add flour, baking soda and salt, alternating with the buttermilk, stirring to combine. Add vanilla and rhubarb.
Spread in greased and floured 9x13" pan. Sprinkle with 1/4 C of white sugar and 1 tsp cinnamon. Bake for 30 minutes or until a tester comes out clean.