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

Rhubarb Streusel Coffee Cake Recipe

Publisher Photo
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

1 serving (1 piece) equals 378 calories, 17 g fat (5 g saturated fat), 34 mg cholesterol, 242 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g 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

Nutritional Facts

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

Reviews for Rhubarb Streusel Coffee Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 13, 2011

Delicious. I will make it.

MY REVIEW
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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