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Rhubarb Coffee Cake

Print Recipe
Servings 6 people

Ingredients
  

Rhubarb Cake

  • 1/2 cup butter
  • 1 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup vegan buttermilk (1 cup oat milk & 1 tsp vinegar)
  • 2 cups rhubarb, chopped
  • 1 tbsp all-purpose flour
  • 1/4 cup butter
  • 2 tsp ground cinnamon
  • 1 cup brown sugar

Rhubarb Glaze

  • 2 tsp butter
  • 3 tbsp rhubarb, finely chopped
  • 1 cup icing sugar
  • 2 tbsp oat milk
  • pinch of salt

Instructions
 

Rhubarb Cake

  • In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  • In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with vegan buttermilk to creamed mixture.
  • Toss chopped rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  • Blend together 1/4 cup butter, cinnamon, and brown sugar; sprinkle evenly over batter.
  • Bake at 350 degrees F for 45 minutes.

Rhubarb Glaze

  • Melt butter in a small saucepan over low heat.
  • Add rhubarb and gently cook until softened, about 3-4 minutes, swirling often to avoid the butter from browning.
  • Remove from heat and add icing sugar and milk or heavy cream. Place the pot in the sink and with an immersion blender (or in a blender), puree the mixture until creamy then add a pinch of salt. 
  • Once the cake has fully cooled, pour the glaze on top.