Quick Rhubarb Coffee Cake Recipe

4.5 2 3
Publisher Photo

Quick Rhubarb Coffee Cake Recipe

Read Reviews
4.5 2 3
Publisher Photo
"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups packed brown sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon

Directions

In a mixing bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13-in. x 9-in. baking dish.
Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Originally published as Rhubarb Coffee Cake in Quick Cooking March/April 2004, p45

Nutritional Facts

1 each: 294 calories, 12g fat (8g saturated fat), 46mg cholesterol, 254mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 3g protein.

  • 1 cup butter or margarine, softened
  • 2 cups packed brown sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon
  1. In a mixing bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13-in. x 9-in. baking dish.
  2. Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Originally published as Rhubarb Coffee Cake in Quick Cooking March/April 2004, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Rhubarb Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ebabca User ID: 7698029 60975
Reviewed May. 30, 2014

"This recipe makes up quickly. It could use a little more flavour e.g. cinnamon in the batter. I used half butter and half applesauce. One cup butter is a lot . The cake was light and fluffy and enjoyed. would make again and add strawberries."

MY REVIEW
rebertsch User ID: 1409700 91625
Reviewed May. 23, 2013

"Big hit with my family! I did need to bake much longer than stated in recipe. Next time I will bump the oven temp to 350. I also added raw sugar to the topping and reduced the brown sugar to make a slightly crispy top. Very happy with this cake."

Loading Image