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Rhubarb Coffee Cake with Caramel Sauce

 Rhubarb Coffee Cake with Caramel Sauce
Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection. —Angie Fehr, Ottosen, Iowa
18 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1-1/2 cups finely chopped fresh or frozen rhubarb
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add egg; beat well. Combine flour and baking soda; add to creamed
  • mixture alternately with buttermilk. Fold in rhubarb. Transfer to a
  • greased 13-in. x 9-in. baking pan.
  • For topping, in a small bowl, combine the brown sugar, flour and

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Rhubarb Coffee Cake with Caramel Sauce (continued)

Directions (continued)

  • cinnamon; cut in butter until crumbly. Sprinkle over batter.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before serving.
  • For sauce, in a small saucepan, melt butter. Stir in brown sugar and
  • cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or
  • until slightly thickened. Serve with warm coffee cake. Yield: 18
  • servings (1-2/3 cups sauce).
Nutritional Facts: 1 piece with 4-1/2 teaspoons sauce equals 336 calories, 15 g fat (7 g saturated fat), 40 mg cholesterol, 148 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.