RHUBARB COFFEE CAKE
A wonderful spring recipe for brunch - tangy rhubarb in a fluffy coffee cake, topped with lots of streusel!
Provided by Nora from Savory Nothings
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Prep: Line a 9×13 inch (22 x 33cm) cake pan and preheat the oven to 360°F (180°C).
Nutrition Facts : ServingSize 1 slice, Calories 381 kcal, Carbohydrate 51 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 74 mg, Sodium 194 mg, Fiber 2 g, Sugar 21 g
RHUBARB COFFEE CAKE
Provided by Ron Silver
Categories Breakfast Brunch Bake Mother's Day Spring Rhubarb Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9 x 13 x 2-inch coffee cake
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350°F. Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
- 2. Make the cake; Stir the flour, salt, and baking soda in a large bowl and set aside.
- 3. Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and buttermilk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.
- 4. Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.
- 5. Pour the batter into the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.
- 6. Make the topping: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.
- 7. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.
QUICK RHUBARB COFFEE CAKE
"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
Provided by Taste of Home
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
STRAWBERRY RHUBARB COFFEE CAKE
Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.
Provided by ARKBUCKS
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
- Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
- In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
- Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 506 calories, Carbohydrate 75.8 g, Cholesterol 82.7 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 12.6 g, Sodium 306.5 mg, Sugar 42.8 g
RHUBARB COFFEE CAKE
Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.
Provided by Bren
Categories Desserts Cakes Coffee Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
- Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
- Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g
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