Nothing screams the beginning of summer like fresh, tart rhubarb! With the plentiful green leaves and long stalks taking over half of my grandparents garden, I decided to let some of the other garden goodies get some sun, cut down the rhubarb and put it to good use. Starting with a rhubarb coffee cake, quick, easy and delicious….also a little healthier with Coasun’s shortening alternative!
Here are the ingredient’s necessary to assemble this rhubarb packed coffee cake. The buttermilk can be substituted for sour cream or yogurt. I like the texture of the cake with buttermilk, and the decreased fat content when you don’t use sourcream (this cake recipe actually originated from a sour cream coffee cake recipe….modified obviously).
Coasun’s shortening alternative is softer than butter or margarine and easily incorporated into cakes. A modified mix method is quick and easy, cuts down the time to make this cake, freeing up more of your time to make rhubarb goodies. The modified mix method cuts CoasunSA into the pre-blended dry ingredients, then add the liquid ingredients, mix for 1 minute sprinkle the whole thing with cinnamon sugar and VOILA 
Let the cake cool, flip it over and if you’ve sprayed some baking spray into your bundt pan before filling with batter, hopefully the cake comes out looking like this
Rhubarb Coffee Cake Recipe
1 cup Coasun’s shortening alternative
1 cup granulated sugar (you can do 1/2 brown, 1/2 white if you want)
2 eggs, beaten
1 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
2 cups all-purpose flour (I used 1 c. whole wheat soft flour & 1 cup all- purpose)
1 tsp. baking powder
1/2 tsp. salt
2.5 cups diced rhubarb
Method
If you have a KitchenAid mixer (if you don’t, follow similar directions mixing by hand)
1. Pre-blend all dry ingredients for 1 minute on speed 1.
2. Add CoasunSA, blend for 30 second on speed 1.
3. Add buttermilk, eggs and vanilla, start mixing on low speed than increase to speed 4 for 1 minute.
4. Dump in rhubarb and blend on low until dispersed.
5. Distribute batter in a greased bunt pan and sprinkle cinnamon sugar (1/4 cup brown sugar + 2 tsp. cinnamon) on top.
5. Bake at 350 degrees C for 45 minutes or until a toothpick comes out clean
6. Let cake cool, flip bunt pan over, slice and enjoy!
Happy Baking from Baker Britt