Rhubarb Streusel Coffee Cake Recipe

4.5 3 3
Rhubarb Streusel Coffee Cake Recipe
Rhubarb Streusel Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Rhubarb Streusel Coffee Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped rhubarb
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon

Directions

In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks. Yield: about 12 servings.
Originally published as Rhubarb Coffee Cake in Country April/May 1992, p51

Nutritional Facts

1 piece: 378 calories, 17g fat (5g saturated fat), 34mg cholesterol, 242mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped rhubarb
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  1. In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks. Yield: about 12 servings.
Originally published as Rhubarb Coffee Cake in Country April/May 1992, p51

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Reviews forRhubarb Streusel Coffee Cake

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sjpoor User ID: 2565047 248494
Reviewed May. 22, 2016

"Tried this when having over-night guests. Had to do baking 2 days ahead of their arrival so was holding my breath that this would be good. It was fantastic. It was very moist. We even added a bit of whipped cream on top and served it as dessert. My husband suggested it would be nice if I made this again....very soon. Definitely will!"

MY REVIEW
InfyBlr User ID: 6389394 10961
Reviewed Dec. 13, 2011

"Delicious. I will make it."

MY REVIEW
petey93 User ID: 1076270 13769
Reviewed Apr. 29, 2010

"This recipe was my grandma's standby, only change she did was instead of sour cream, she used 1 cup sour milk ( almost a cup of skim milk with a little lemon juice added to sour it). Everyone loves this recipe, the original way and grandma's way!!"

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