Rhubarb Biscuit Coffee Cakes Recipe

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Rhubarb Biscuit Coffee Cakes Recipe
Rhubarb Biscuit Coffee Cakes Recipe photo by Taste of Home
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Rhubarb Biscuit Coffee Cakes Recipe

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2.5 2 3
Publisher Photo
Enjoy the mouthwatering aroma of rhubarb and cinnamon from these luscious coffeecakes. Field editor Carla Hodenfield from Ray, North Dakota submitted the recipe. Preparation is a snap.—Carla Hodenfield, Ray, North Dakota
MAKES:
80 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.
MAKES:
80 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.

Ingredients

  • 10 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 20 cups sliced fresh or frozen rhubarb (about 6 pounds)
  • 2-1/2 cups sugar
  • 5 teaspoons cornstarch
  • 10 eggs, lightly beaten
  • 5 cartons (16 ounces each) sour cream
  • 1 pint heavy whipping cream
  • 2-1/2 teaspoons vanilla extract
  • TOPPING:
  • 3 tablespoons sugar
  • 1-3/4 teaspoons ground cinnamon

Directions

Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb.
Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee cakes (8 servings each).
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 Rhubarb Biscuit Coffee Cakes in Taste of Home April/May 2007, p39

Nutritional Facts

1 slice: 85 calories, 4g fat (2g saturated fat), 38mg cholesterol, 51mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.

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  • 10 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 20 cups sliced fresh or frozen rhubarb (about 6 pounds)
  • 2-1/2 cups sugar
  • 5 teaspoons cornstarch
  • 10 eggs, lightly beaten
  • 5 cartons (16 ounces each) sour cream
  • 1 pint heavy whipping cream
  • 2-1/2 teaspoons vanilla extract
  • TOPPING:
  • 3 tablespoons sugar
  • 1-3/4 teaspoons ground cinnamon
  1. Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb.
  2. Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee cakes (8 servings each).
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 Rhubarb Biscuit Coffee Cakes in Taste of Home April/May 2007, p39

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Jellie08 User ID: 4222497 164518
Reviewed Jun. 7, 2011

"This sounds very good.. But can some one cut this down to a normal size recipe... to make maybe 2 or 3 not 10 coffee cakes..it is just me and my mother it would take me for ever to eat 10 coffee cakes.... Thanks."

MY REVIEW
pennyjo1947 User ID: 4930363 96618
Reviewed Mar. 29, 2010

"This sound very much like the recipe my mom used to make, but WHY is it such a large one????"

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