Alaska’s Oldest Hunting Lodge Est. 1937


Owner Cell: (907) 230-6093

Rhubarb Coffee Cake

Serves: 10-12
It’s Rhubarb Season at the Lodge & we use it in so many ways. Here is a Breakfast cake that is so yummy! Try it for yourself


½ cup Half & Half
1 tsp Lemon Juice
½ cup Butter, room temp.
1 cup Sugar
1 large Egg, room temp.
1-1/2 tsp Vanilla extract
2 cups Flour, take out 1 Tbsp to toss with Rhubarb
2 tsp Baking Powder
1 tsp Salt
A pinch of Nutmeg
2 cups Rhubarb, sliced ¼ inch
1 Tbls Sugar
1/2 tsp Cinnamon
¼ cup chopped pecans or Walnuts, optional


Preheat Oven to 350F. Lightly butter a 9 x 9 square or 10” round Pan Stir 1 tsp of lemon juice into the half & half – let sit 10-15 min.
With a mixer, Cream the soft butter and sugar until fluffy & pale yellow.
Beat in the egg and vanilla, scraping down the sides of bowl as needed.
Take out 1 Tbls of Flour, from the 2 cups, and mix with the Rhubarb coating it well.
In separate bowl, Whisk together the remaining flour, baking powder, salt & nutmeg.
Mix half the flour mixture into the sugar & butter bowl. Add all of the half & half, mix well, then add the remaining flour mixture until just blended. Do not overmix.
Fold in Rhubarb – your batter will be Thick! Spread into prepared pan.
Mix together the topping ingredients; sugar, cinnamon & chopped nuts.
Sprinkle evenly on top of cake. Bake for 40-50 minutes, until toothpick comes out clean – should be nicely browned.
Let cake cool slightly before cutting and Enjoy!

Recipe PDF