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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.
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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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
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