Rhubarb Coffee Cake Recipe
Rhubarb Coffee Cake Recipe photo by Taste of Home

Rhubarb Coffee Cake Recipe

Publisher Photo
My daughter gave me the recipe for this moist coffee cake. It mixes up quickly and is ideal for the family's weekend breakfast. The tangy rhubarb and crunchy nuts are nice accents. -Page Alexander, Baldwin City, Kansas
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12-16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced fresh or frozen rhubarb
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 195 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 184 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter.
  2. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature. Yield: 12-16 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.
Originally published as Rhubarb Coffee Cake in Taste of Home October/November 1994, p33

Nutritional Facts

1 serving (1 piece) equals 195 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 184 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Rhubarb Coffee Cake

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MY REVIEW
Reviewed May. 26, 2011

"this turned out really well... but I noticed in the directions to add cinnamon. the only cinnamon listed was for the toppping ~ SO I just didnt add any ~~ I also used whole milk instead of buttermilk and it tasted GREAT!!"

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