Royal Rhubarb Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 15 servings.
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
Ingredients
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1/3 cup butter, softened
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1 cup sugar
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1 egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 cup milk
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3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
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TOPPING:
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3/4 cup packed brown sugar
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1/4 cup butter, melted
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1 teaspoon ground cinnamon
Directions
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1.
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.
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2.
Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
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3.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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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