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Rhubarb Crumb Coffee Cake

 Rhubarb Crumb Coffee Cake
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
16-20 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 4 cups chopped fresh or frozen rhubarb
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the dry ingredients; add to creamed mixture
  • alternately with buttermilk. Stir in rhubarb. Pour into a greased
  • 13-in. x 9-in. baking dish.
  • In a small bowl, combine the flour, brown sugar and cinnamon. Cut in
  • butter until mixture resembles coarse crumbs. Sprinkle over batter.
  • Bake at 350° for 45-55 minutes or until a toothpick inserted near

2 of 2

Rhubarb Crumb Coffee Cake (continued)

Directions (continued)

  • the center comes out clean. Cool on a wire rack. Yield: 16-20
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 206 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 132 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.