Rhubarb Coffee Cake for a Crowd Recipe

5 3 3
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Rhubarb Coffee Cake for a Crowd Recipe

Read Reviews
5 3 3
Publisher Photo
"I adapted several coffee cake recipes to come up with this tender treat," notes Deb Quest of Saskatoon, Saskatchewan. It's so moist and yummy that even people who usually don't care for rhubarb (like me!) ask for seconds."
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 cups diced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. May be frozen for up to 6 months. Yield: 2 coffee cakes, 18 servings, 9 per cake.
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 Coffee Cake in Quick Cooking May/June 2001, p62

Nutritional Facts

1 slice: 251 calories, 10g fat (3g saturated fat), 22mg cholesterol, 162mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 cups diced fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
  2. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. May be frozen for up to 6 months. Yield: 2 coffee cakes, 18 servings, 9 per cake.
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 Coffee Cake in Quick Cooking May/June 2001, p62

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Reviews forRhubarb Coffee Cake for a Crowd

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maryvandorin User ID: 1430948 79454
Reviewed Apr. 22, 2012

"This was very good and I will definately make it again. It made so the house smell so good while it was cooking."

MY REVIEW
KathrineA User ID: 846166 86840
Reviewed Jan. 25, 2011

"Have made it several times and it always disappears quickly. It's always better after sitting for a couple of hours or even overnight. When using frozen rhubarb I increase the rhubarb by 1/2 cup."

MY REVIEW
NevadaRose User ID: 4283670 54055
Reviewed Mar. 28, 2010

"Greeted at work with a clean pan within 2 hours of bringing it in. Wonderful, easy recipe!"

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