Royal Rhubarb Coffee Cake

Total Time:Prep: 15 min. Bake: 45 min. + cooling

Recipe by Lorraine Robinson, Stony Plain, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 07, 2022

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

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
TEST KITCHEN APPROVED

Royal Rhubarb Coffee Cake

Add your review
Yield:15 servings
Prep:15 min
Cook:45 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 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.
  2. 2
    Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
  3. 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.
Loading Popular in the Community
Loading Reviews