Rhubarb Crumb Coffee Cake Recipe

5 5 9
Rhubarb Crumb Coffee Cake Recipe
Rhubarb Crumb Coffee Cake Recipe photo by Taste of Home
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Rhubarb Crumb Coffee Cake Recipe

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5 5 9
Publisher Photo
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
Recommended: Top 10 Rhubarb Recipes
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 4 cups chopped fresh or frozen rhubarb
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish.
In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 16-20 servings.
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 Crumb Coffee Cake in Taste of Home April/May 2005, p39

Nutritional Facts

1 piece: 206 calories, 5g fat (3g saturated fat), 34mg cholesterol, 132mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 4 cups chopped fresh or frozen rhubarb
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish.
  2. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 16-20 servings.
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 Crumb Coffee Cake in Taste of Home April/May 2005, p39

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grandmaverna User ID: 7263213 266055
Reviewed May. 17, 2017

"Delicious even if you forget to drain frozen rhubarb!"

MY REVIEW
ArianeDawn User ID: 4428953 206378
Reviewed Dec. 12, 2011

"Yum!! I love this recipe! Very moist! I like to do a drizzle of icing sugar mixed with a little milk on top!"

MY REVIEW
nancyphudson User ID: 279258 55784
Reviewed May. 11, 2010

"This is my favorite rhubarb recipe. I've made it a number of times and it's always a hit. easy and yummy!!"

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dais79 User ID: 4046140 56329
Reviewed Jun. 23, 2009

"This recipe has been one of my summer favorites since I found it in the magazine years ago!"

MY REVIEW
glitterchatter User ID: 2651232 59711
Reviewed May. 31, 2009

"Fantastic! I got rave reviews from co-workers all day...until the last morsel vanished. Moist inside, great rhubarb flavor, and crunch sweet topping. Yum!"

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