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Enjoy the mouthwatering aroma of rhubarb and cinnamon from these luscious coffeecakes. Field editor Carla Hodenfield from Ray, North Dakota submitted the recipe. Preparation is a snap.—Carla Hodenfield, Ray, North Dakota
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 slice) equals 85 calories, 4 g fat (2 g saturated fat), 38 mg cholesterol, 51 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Rhubarb Biscuit Coffee Cakes in Taste of Home April/May 2007, p39
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Reviewed on Jun. 07, 2011 by Jellie08
This sounds very good.. But can some one cut this down to a normal size recipe... to make maybe 2 or 3 not 10 coffee cakes..it is just me and my mother it would take me for ever to eat 10 coffee cakes.... Thanks.
Reviewed on Mar. 29, 2010 by pennyjo1947
This sound very much like the recipe my mom used to make, but WHY is it such a large one????
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