Spring Rhubarb Coffee Cake

Thanks to Jeanne Valentine-Chase for this week’s recipe of the week.  Jeanne received a $25 Hammertown Gift Card for her Spring Rhubarb Coffee Cake when we first published this recipe (2009) because it’s not only made with fresh, seasonal ingredients but also because it’s an old family recipe she got from her Mom!

This is one of my favorite spring/summer recipes from a tattered and well used paperback cookbook (“Ways to Use Your Bundt Pan”) given to me by my mom about 35 years ago. As the daffodils and tulips bloom, our rhubarb plants are ready for pies, cakes and sorbet.
— Jeanne Valentine-Chase


  • 1/2 cup butter or margarine
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 1/2 cups sifted flour
  • 1 tsp salt
  • 1 tsp baking soda mixed with 1 tsp vanilla to make a paste
  • 1 cup buttermilk
  • 2 cups chopped fresh rhubarb


  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 2 tsp cinnamon


In a large bowl, cream well butter and sugars and then egg. Beat until fluffy.
Add salt. Alternately, add buttermilk and flour then add baking soda/vanilla paste.
Stir in rhubarb.
In a separate bowl, blend nuts, sugar and cinnamon for topping mixture.
Pour 1/2 batter into greased and floured 12 cup bundt or tube pan or two loaf pans. Add 3/4 topping mix; pour in remainder of batter and then rest of topping mix.
Bake at 350 degrees for 45-50 minutes or until cake tests done.
Cool in pan(s) for 15 minutes and then gently turn out on wire rack to complete cooling.