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Cherry Rhubarb Coffee Cake Recipe

Cherry Rhubarb Coffee Cake Recipe photo by Taste of Home

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I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.

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Cherry Rhubarb Coffee Cake Recipe

Prep: 25 min. Bake: 40 min.

Yield: 16-20 Servings

25 40 65

Ingredients

4 cups chopped fresh or frozen rhubarb
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
1 can (20 ounces) cherry pie filling
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter, cubed
1 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract
CRUMB TOPPING:
1-1/2 cups sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed

Directions

In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool.
For cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened.
Spread a little more than half of the batter into a greased 13-in. x 9-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling.
For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 406 calories, 15 g fat (9 g saturated fat), 59 mg cholesterol, 307 mg sodium, 66 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cherry Rhubarb Coffee Cake in Bountiful Harvest Cookbook , p87

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Cherry Rhubarb Coffee Cake

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Reviewed on Apr. 26, 2013 by glitterchatter

Great recipe. Crunchy topping, gooey delicious cherry/rhubarb filling. It seemed more like a cobbler than a coffee cake. (Not that that's a bad thing!?) When I make it next time, I'm going to cut the filling in half; there was plenty...enough to run over the pan when baking. Cutting the filling in half would not ruin this recipe; it would still be great from cake to filling to topping. Try it!

Reviewed on Apr. 15, 2011 by LUCKILINDA

Made many times - always rave reviews. Last time I ran out of flour so I used bread flour and it was even better!

Reviewed on May. 20, 2009 by FloNase

I LOVE this recipe.It's huge so I divided the sauce between a 9" springform pan & 9x13 pan. My family & neighbors love it as well