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Rhubarb Biscuit Coffee Cakes Recipe

Rhubarb Biscuit Coffee Cakes Recipe

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
TOTAL TIME: Prep: 45 min. Bake: 30 min. YIELD:80 servings


  • 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
  • 3 tablespoons sugar
  • 1-3/4 teaspoons ground cinnamon


  • 1. 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.
  • 2. 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).
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 slice: 85 calories, 4g fat (2g saturated fat), 38mg cholesterol, 51mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.

Reviews for Rhubarb Biscuit Coffee Cakes

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Jellie08 User ID: 4222497 164518
Reviewed Jun. 7, 2011

"This sounds very good.. But can some one cut this down to a normal size recipe... to make maybe 2 or 3 not 10 coffee is just me and my mother it would take me for ever to eat 10 coffee cakes.... Thanks."

pennyjo1947 User ID: 4930363 96618
Reviewed Mar. 29, 2010

"This sound very much like the recipe my mom used to make, but WHY is it such a large one????"

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