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This recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results.
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 Analysis: 1 serving equals 238 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Royal Rhubarb Coffee Cake in Best of Country Breads , p34
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Reviewed on Jun. 12, 2011 by Reenwad
This was very good! I added a few strawberries and it was delicious. Next time I may try a different crumb topping though.
Reviewed on May. 24, 2011 by kristaproksch
This was a great easy recipe and I actually substituted strawberries instead. I agree though about the topping, the ingredients noted make a pasty carmelized substance that you can't sprinkle. I used just a basic streusel topping mix and that seemed to work much better!
Reviewed on Jun. 11, 2009 by sablesagirl
this is very tasty, however,i question the amount of butter in the topping mixture.you can't "sprinkle" it because it becomes paste-like.i will use a topping from another recipe next time.
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