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Rhubarb Biscuit Coffee Cakes

 Rhubarb Biscuit Coffee Cakes
Enjoy the mouthwatering aroma of rhubarb and cinnamon from these luscious coffeecakes. Field editor Carla Hodenfield from Ray, North Dakota submitted the recipe. Preparation is a snap.—Carla Hodenfield, Ray, North Dakota
80 ServingsPrep: 45 min. Bake: 30 min.

Ingredients

  • 10 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 20 cups sliced fresh or frozen rhubarb (about 6 pounds)
  • 2-1/2 cups sugar
  • 5 teaspoons cornstarch
  • 10 eggs, lightly beaten
  • 5 cartons (16 ounces each) sour cream
  • 1 pint heavy whipping cream
  • 2-1/2 teaspoons vanilla extract
  • TOPPING:
  • 3 tablespoons sugar
  • 1-3/4 teaspoons ground cinnamon

Directions

  • Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2
  • cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs,
  • sour cream, cream and vanilla. Beat on high for 2 minutes; pour over
  • rhubarb.
  • Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered,
  • at 350° for 30-35 minutes or until golden brown and set. Remove
  • to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee
  • cakes (8 servings each).
Nutritional Facts: 1 serving (1 slice) equals 85 calories,

2 of 2

Rhubarb Biscuit Coffee Cakes (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 38 mg cholesterol, 51 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.