Royal Rhubarb Coffee Cake Recipe

5 5 6
Royal Rhubarb Coffee Cake Recipe
Royal Rhubarb Coffee Cake Recipe photo by Taste of Home
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Royal Rhubarb Coffee Cake Recipe

Read Reviews
5 5 6
Publisher Photo
This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. —Lorraine Robinson, Stony Plain, Alberta
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.
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 Royal Rhubarb Coffee Cake in Best of Country Breads 2000, p34

Nutritional Facts

1 piece: 238 calories, 8g fat (5g saturated fat), 35mg cholesterol, 249mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
  3. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.
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 Royal Rhubarb Coffee Cake in Best of Country Breads 2000, p34

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Reviews forRoyal Rhubarb Coffee Cake

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MY REVIEW
keverwann User ID: 1807985 120937
Reviewed Jun. 17, 2014

"This was so good as written, but I did add another half cup of rhubarb. Fixed my pregnancy craving!"

MY REVIEW
SusieQblue User ID: 7238631 73041
Reviewed Apr. 23, 2013

"Just a word on the topping I did not melt the butter I mixed it with a pastry cutter and it did turn out very well all the same measurements applied. I also put cranberries with the rhubarb and mixed directly into the batter,and poured into the pans,(glass) wow what a great turn out....."

MY REVIEW
Reenwad User ID: 3002364 36584
Reviewed Jun. 12, 2011

"This was very good! I added a few strawberries and it was delicious. Next time I may try a different crumb topping though."

MY REVIEW
kristaproksch User ID: 5860660 79734
Reviewed May. 24, 2011

"This was a great easy recipe and I actually substituted strawberries instead. I agree though about the topping, the ingredients noted make a pasty carmelized substance that you can't sprinkle. I used just a basic streusel topping mix and that seemed to work much better!"

MY REVIEW
sablesagirl User ID: 948669 89122
Reviewed Jun. 11, 2009

"this is very tasty, however,i question the amount of butter in the topping mixture.you can't "sprinkle" it because it becomes paste-like.i will use a topping from another recipe next time."

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