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Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
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 piece) equals 206 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 132 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Crumb Coffee Cake in Taste of Home April/May 2005, p39
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Reviewed on Dec. 12, 2011 by ArianeDawn
Yum!! I love this recipe! Very moist! I like to do a drizzle of icing sugar mixed with a little milk on top!
Reviewed on May. 11, 2010 by nancyphudson
This is my favorite rhubarb recipe. I've made it a number of times and it's always a hit. Easy and yummy!!
Reviewed on Jun. 23, 2009 by dais79
This recipe has been one of my summer favorites since I found it in the magazine years ago!
Reviewed on May. 31, 2009 by glitterchatter
Fantastic! I got rave reviews from co-workers all day...until the last morsel vanished. Moist inside, great rhubarb flavor, and crunch sweet topping. Yum!
Reviewed on Feb. 16, 2009 by possumfran
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