Quick Rhubarb Coffee Cake Recipe

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"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."

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Quick Rhubarb Coffee Cake Recipe

Prep: 10 min. Bake: 30 min.

Yield: 12-16 Servings

10 30 40

Ingredients

1 cup butter, softened
2 cups packed brown sugar, divided
1 egg
1 teaspoon vanilla extract
1 cup milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon

Directions

In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13-in. x 9-in. baking dish.
Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 each) equals 294 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 254 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Coffee Cake in Quick Cooking March/April 2004, p45

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Reviews for Quick Rhubarb Coffee Cake

Quick Rhubarb Coffee Cake

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(1-1) of 1 reviews

Reviewed on May. 23, 2013 by rebertsch

Big hit with my family! I did need to bake much longer than stated in recipe. Next time I will bump the oven temp to 350. I also added raw sugar to the topping and reduced the brown sugar to make a slightly crispy top. Very happy with this cake.