Quick Rhubarb Coffee Cake Recipe

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"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 12-16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar, divided
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup milk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 294 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 254 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13-in. x 9-in. baking dish.
  2. Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Originally published as Rhubarb Coffee Cake in Quick Cooking March/April 2004, p45

Nutritional Facts

1 serving (1 each) equals 294 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 254 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Quick Rhubarb Coffee Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 30, 2014

"This recipe makes up quickly. It could use a little more flavour e.g. cinnamon in the batter. I used half butter and half applesauce. One cup butter is a lot . The cake was light and fluffy and enjoyed. would make again and add strawberries."

MY REVIEW
Reviewed May. 23, 2013

"Big hit with my family! I did need to bake much longer than stated in recipe. Next time I will bump the oven temp to 350. I also added raw sugar to the topping and reduced the brown sugar to make a slightly crispy top. Very happy with this cake."

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