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

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4.5 3 3
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Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped rhubarb
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon

Nutritional Facts

378 calories: 1 piece, 17g fat (5g saturated fat), 34mg cholesterol, 242mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 4g protein .

Directions

  1. In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks. Yield: about 12 servings.
Originally published as Rhubarb Coffee Cake in Country April/May 1992, p51


Reviews for Rhubarb Streusel Coffee Cake

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sjpoor
Reviewed May. 22, 2016

"Tried this when having over-night guests. Had to do baking 2 days ahead of their arrival so was holding my breath that this would be good. It was fantastic. It was very moist. We even added a bit of whipped cream on top and served it as dessert. My husband suggested it would be nice if I made this again....very soon. Definitely will!"

MY REVIEW
InfyBlr
Reviewed Dec. 13, 2011

"Delicious. I will make it."

MY REVIEW
petey93
Reviewed Apr. 29, 2010

"This recipe was my grandma's standby, only change she did was instead of sour cream, she used 1 cup sour milk ( almost a cup of skim milk with a little lemon juice added to sour it). Everyone loves this recipe, the original way and grandma's way!!"

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