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

Royal Rhubarb Coffee Cake Recipe

Read Reviews (4)
5 4
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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 King Arthur Unbleached 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 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.

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

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.

Reviews for Royal Rhubarb Coffee Cake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
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 (5)
4 Star
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MY REVIEW
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
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
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
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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