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Royal Rhubarb Coffee Cake

 Royal Rhubarb Coffee Cake
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
15 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon


  • 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

2 of 2

Royal Rhubarb Coffee Cake (continued)

Directions (continued)

  • the center comes out clean. Cool on a wire rack. Yield: 15 servings.
Nutritional Facts: 1 serving equals 238 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.