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Royal Rhubarb Coffee Cake

This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. —Lorraine Robinson, Stony Plain, Alberta
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
  • Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
  • Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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.
Nutrition Facts
1 piece: 238 calories, 8g fat (5g saturated fat), 35mg cholesterol, 249mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • keverwann
    Jun 17, 2014

    This was so good as written, but I did add another half cup of rhubarb. Fixed my pregnancy craving!

  • SusieQblue
    Apr 23, 2013

    Just a word on the topping I did not melt the butter I mixed it with a pastry cutter and it did turn out very well all the same measurements applied. I also put cranberries with the rhubarb and mixed directly into the batter,and poured into the pans,(glass) wow what a great turn out.....

  • Reenwad
    Jun 12, 2011

    This was very good! I added a few strawberries and it was delicious. Next time I may try a different crumb topping though.

  • kristaproksch
    May 24, 2011

    This was a great easy recipe and I actually substituted strawberries instead. I agree though about the topping, the ingredients noted make a pasty carmelized substance that you can't sprinkle. I used just a basic streusel topping mix and that seemed to work much better!

  • sablesagirl
    Jun 11, 2009

    this is very tasty, however,i question the amount of butter in the topping mixture.you can't "sprinkle" it because it becomes paste-like.i will use a topping from another recipe next time.