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Quick Rhubarb Coffee Cake

Name: Quick Rhubarb Coffee Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 30 min.

Makes

16 servings

"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."

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

Quick Rhubarb Coffee Cake

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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