Rhubarb Biscuit Coffee Cakes Recipe

Rhubarb Biscuit Coffee Cakes Recipe photo by Taste of Home

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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

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Rhubarb Biscuit Coffee Cakes Recipe

Prep: 45 min. Bake: 30 min.

Yield: 80 Servings

45 30 75

Ingredients

10 tubes (12 ounces each) refrigerated buttermilk biscuits
20 cups sliced fresh or frozen rhubarb (about 6 pounds)
2-1/2 cups sugar
5 teaspoons cornstarch
10 eggs, lightly beaten
5 cartons (16 ounces each) sour cream
1 pint heavy whipping cream
2-1/2 teaspoons vanilla extract
TOPPING:
3 tablespoons sugar
1-3/4 teaspoons ground cinnamon

Directions

Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb.
Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee cakes (8 servings each).

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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Rhubarb Biscuit Coffee Cakes

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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.