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

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 15 servings

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

Nutritional Facts

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

Directions

  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


Reviews for Royal Rhubarb Coffee Cake

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
keverwann
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
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
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
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
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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