Quick Rhubarb Coffee Cake

Name: Quick Rhubarb Coffee Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12-16 servings.
Ingredients: 1 cup butter, softened; 2 cups packed brown sugar, divided; 1 large egg; 1 teaspoon vanilla extract; 1 cup whole 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

"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."

Ingredients

1 cup butter, softened
2 cups packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup whole 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 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 13x9-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 in the center comes out clean. Cool on a wire rack.

Nutrition Facts

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

Originally published as Rhubarb Coffee Cake in Quick Cooking March/April 2004

Reviews

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Average Rating:

ebabca

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.
rebertsch

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.