Show Subscription Form




Rhubarb Coffee Cake for a Crowd Recipe

Publisher Photo
"I adapted several coffee cake recipes to come up with this tender treat," notes Deb Quest of Saskatoon, Saskatchewan. It's so moist and yummy that even people who usually don't care for rhubarb (like me!) ask for seconds."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 cups diced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 slice) equals 251 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 162 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
  2. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months. Yield: 2 coffee cakes, 18 servings, 9 per cake.
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 Quick Cooking May/June 2001, p62

Nutritional Facts

1 serving (1 slice) equals 251 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 162 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Rhubarb Coffee Cake for a Crowd

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 22, 2012

This was very good and I will definately make it again. It made so the house smell so good while it was cooking.

MY REVIEW
Reviewed Jan. 25, 2011

Have made it several times and it always disappears quickly. It's always better after sitting for a couple of hours or even overnight. When using frozen rhubarb I increase the rhubarb by 1/2 cup.

MY REVIEW
Reviewed Mar. 28, 2010

Greeted at work with a clean pan within 2 hours of bringing it in. Wonderful, easy recipe!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT