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Rhubarb Coffee Cake with Caramel Sauce Recipe

Rhubarb Coffee Cake with Caramel Sauce Recipe photo by Taste of Home

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Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection. —Angie Fehr, Ottosen, Iowa

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Rhubarb Coffee Cake with Caramel Sauce Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 18 Servings

20 35 55

Ingredients

1/2 cup shortening
1-1/2 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups finely chopped fresh or frozen rhubarb
TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13-in. x 9-in. baking pan.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened. Serve with warm coffee cake. Yield: 18 servings (1-2/3 cups sauce).

Nutritional Facts 1 piece with 4-1/2 teaspoons sauce equals 336 calories, 15 g fat (7 g saturated fat), 40 mg cholesterol, 148 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Coffee Cake with Caramel Sauce in Taste of Home February/March 2009, p44

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Reviews for Rhubarb Coffee Cake with Caramel Sauce

Rhubarb Coffee Cake with Caramel Sauce

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Reviewed on May. 09, 2013 by Hometulip

Loved this even without caramel sauce, very moist. My rhubarb sunk to the bottom of cake, but thats ok, still excellent. Rich buttery taste with bits of rhubarb.

Reviewed on Jun. 14, 2011 by JoanieC.

Very delicious, I added more rhubarb and 1 tsp. Vanilla extract. I would also add some chopped nuts to crumb topping. I know that I will make this cake a lot. Excellent , give it a try.

Reviewed on May. 24, 2011 by RhondaK65

This is an excellent indulgence! Make it for company or you will want to eat the whole thing!

Reviewed on May. 22, 2011 by crisler

This recipe fits and bakes better in an 8 X 8 pan. I would double it for the 9 X 13 pan.

Reviewed on Jul. 08, 2010 by zsuzsanna

Absolutely delicious! Cut the caramel sauce recipe in half though, which was just the right amount. Anything more would have been overkill.

Reviewed on May. 10, 2010 by 5xamom

WOW! AWESOME! That is what everyone in my family thought! Wouldn't change a thing. Next time if I make this for my mom I will add walnuts- but just great as is!! Thanks!