Quick Rhubarb Coffee Cake
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 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."
Ingredients
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1 cup butter, softened
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2 cups packed brown sugar, divided
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1 large egg
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1 teaspoon vanilla extract
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1 cup whole milk
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2-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon salt
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2-1/2 cups finely chopped fresh or frozen rhubarb
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1/2 teaspoon ground cinnamon
Directions
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1.
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.
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2.
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.
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