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Cherry Rhubarb Coffee Cake Recipe

Cherry Rhubarb Coffee Cake Recipe

I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:16-20 servings

Ingredients

  • 4 cups chopped fresh or frozen rhubarb
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 can (20 ounces) cherry pie filling
  • CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • CRUMB TOPPING:
  • 1-1/2 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed

Directions

  • 1. In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool.
  • 2. For cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened.
  • 3. Spread a little more than half of the batter into a greased 13-in. x 9-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling.
  • 4. For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.
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 each: 406 calories, 15g fat (9g saturated fat), 59mg cholesterol, 307mg sodium, 66g carbohydrate (42g sugars, 1g fiber), 4g protein.

Reviews for Cherry Rhubarb Coffee Cake

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MY REVIEW
sstetzel User ID: 158954 248328
Reviewed May. 17, 2016

"This is so good, change it up by using a different flavor pie filling."

MY REVIEW
IAfresh User ID: 6728073 44275
Reviewed May. 28, 2013

"Made this for Memorial Day grill out with family. All loved it."

MY REVIEW
glitterchatter User ID: 2651232 73862
Reviewed Apr. 26, 2013

"Great recipe. Crunchy topping, gooey delicious cherry/rhubarb filling. It seemed more like a cobbler than a coffee cake. (Not that that's a bad thing!?) When I make it next time, I'm going to cut the filling in half; there was plenty...enough to run over the pan when baking. Cutting the filling in half would not ruin this recipe; it would still be great from cake to filling to topping. Try it!"

MY REVIEW
LUCKILINDA User ID: 5390554 19963
Reviewed Apr. 15, 2011

"Made many times - always rave reviews. Last time I ran out of flour so I used bread flour and it was even better!"

MY REVIEW
FloNase User ID: 1662764 16621
Reviewed May. 20, 2009

"I LOVE this recipe.It's huge so I divided the sauce between a 9" springform pan & 9x13 pan. My family & neighbors love it as well"

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