Rhubarb Coffee Cake

When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants. Today nearly 40 years later, the Canadian Red rhubarb is still growing. My husband and I moved it out of the horse pasture and planted it up by the barn, and it is thriving. Canadian Red works well in this cake and makes it more colorful.

  • 1 1/2 cups brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 1 cup buttermilk (or 1 cup sweet milk to which you have added 1 tablespoon of vinegar or lemon juice)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups of flour
  • 1 1/2 cups raw rhubarb cut up into fine pieces


  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 2 tablespoons flour

Measure the sugar and shortening into a mixing bowl. Cream together. Beat in the egg. Add the buttermilk/sour milk, baking soda, salt and flour. Beat until smooth. Stir in the rhubarb.

Spoon batter into a greased 9 x 13 pan.

Measure the brown sugar, cinnamon, chopped nuts and flour into a small mixing bowl. Stir until thoroughly combined. Sprinkle on top of cake batter.

Bake at 350 degrees Fahrenheit for 45 minutes.