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Rhubarb Biscuit Coffee Cakes

Enjoy the mouthwatering aroma of rhubarb and cinnamon from these luscious coffeecakes. Preparation is a snap. —Carla Hodenfield, Ray, North Dakota
  • Total Time
    Prep: 45 min. Bake: 30 min.
  • Makes
    10 coffee cakes (8 servings each)


  • 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 large eggs, lightly beaten
  • 5 cartons (16 ounces each) sour cream
  • 1 pint heavy whipping cream
  • 2-1/2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 1-3/4 teaspoons ground cinnamon


  • 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.
Nutrition 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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