CHERRY RHUBARB COFFEE CAKE
I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.
Provided by Taste of Home
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool. , For cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened. , Spread a little more than half of the batter into a greased 13x9-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling., For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 406 calories, Fat 15g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 307mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
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
CHERRY RHUBARB COFFEE CAKE
this is similiar to a coffee cake I posted earlier..but it uses cherry pie filling which my husband prefers..both are really delicious
Provided by grandma2969
Categories Breads
Time 1h5m
Yield 16-20
Number Of Ingredients 16
Steps:
- in a saucepan, cook rhubarb and lemon juice over medium low heat for 5 minutes -- stirring often to prevent burining.
- combine sugar and cornstarch; add to rhubarb mixture.
- cook and stir 5 minutes more until thickened and bubbly.
- stir in pie filling.set aside to cool.
- to prepare cake:.
- combine flour, sugar, baking powder, baking soda and salt in large bowl -- cut in butter until mixture resembles fine crumbs.
- in a mixing bowl, beat buttermilk, eggs and vanilla.
- add to flour mixture, stir just until mixture is moistened.
- spread a little more than half of the batter into a greased 13x9 pan.
- spread cooled filling over batter.
- drop remaining batter by tspful onto filling.
- to topping, combine sugar and flour.cut in butter until mixture forms coarse crumbs.
- sprinkle over batter.
- bake at 350* for 40-45 minutes.
Nutrition Facts : Calories 503.5, Fat 18.3, SaturatedFat 11.2, Cholesterol 72.2, Sodium 313.9, Carbohydrate 81.7, Fiber 1.6, Sugar 44.3, Protein 4.6
FUDGY CHERRY RHUBARB COFFEE CAKE
This is a quick coffeecake to stir together. I have rhubarb in my garden and combining it with chocolate is a favorite of mine. The cherries and pecans give the coffeecake a chewy and crunchy addition.
Provided by Carol
Categories Breads
Time 45m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
- Stir together dry ingredients and add to oil mixture, stirring just until combined.
- Add fruit and pecans, spread batter into well greased 13 x 9 baking pan.
- Bake in a 375º for 25-30 minutes or until top is firm and cake starts to pull away from sides of the pan.
- Serve warm with powdered sugar sprinkled over the top.
- Yield: 15 servings.
Nutrition Facts : Calories 299.8, Fat 14.7, SaturatedFat 2, Cholesterol 14.8, Sodium 200.5, Carbohydrate 40.3, Fiber 2.3, Sugar 21.6, Protein 4.3
STRAWBERRY RHUBARB COFFEE CAKE
I found this recipe in an old Martha Stewart Magazine and it is wonderful. The crust is like that of a biscuit. The filling is then topped with a scrumptious crumb mixture. It does require many steps, but it is worth the work!
Provided by kiddoinky
Categories Breads
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Brush a 9x12x3 inch baking pan with butter and set aside.
- Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb, cook stirring frequently, over medium heat, until liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl and allow to cool.
- Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture, using your hands, mix until crumbly. Set aside.
- Make the cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
- Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
- Bake until cake is golden brown and springs back when touched in the center about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.
Nutrition Facts : Calories 442.9, Fat 16.7, SaturatedFat 10.1, Cholesterol 69.8, Sodium 116.7, Carbohydrate 69.2, Fiber 2.3, Sugar 40, Protein 5.7
STRAWBERRY RHUBARB COFFEE CAKE
A great breakfast treat or dessert for any time. Found this in Guide to Southern Cuisine. Use a 9x13x2-inch pan.
Provided by CoolMonday
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- FILLING.
- Combine rhubarb, strawberries and lemon juice in saucepan.
- Cover and cook for about 5 minutes on medium heat.
- Combine sugar and cornstarch.
- Stir into strawberry mixture.
- Bring to boil, stir constantly until thickened, remove from heat.
- CAKE.
- In large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender until resembles coarse crumbs.
- In separate bowl, beat together buttermilk, eggs and vanilla.
- Stir into crumb mixture.
- Spread half evenly into greased 9x13x2-inch baking dish.
- Carefully spread strawberry filling over batter.
- Drop remaining batter evenly over filling with a tablespoon.
- TOPPING.
- In small saucepan over low heat, melt butter.
- Remove from heat.
- Stir in flour and sugar until mixture is crumbly.
- Sprinkle over batter.
- Bake at 350°F for about 45 minutes, or until done.
- Cool cake on rack.
- Cut into squares to serve.
Nutrition Facts : Calories 664.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 99.7, Sodium 537.9, Carbohydrate 104, Fiber 3.4, Sugar 60.9, Protein 8.4
RHUBARB COFFEE CAKE
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
Provided by Olha7397
Categories Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Grease 9-inch (2.5 L) spring-form pan; set aside.
- TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
- In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
- In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
- Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
- Canadian Living.
Nutrition Facts : Calories 465.6, Fat 18.8, SaturatedFat 9.9, Cholesterol 92.2, Sodium 517.9, Carbohydrate 68.7, Fiber 1.9, Sugar 41.9, Protein 7
RHUBARB CRUMB COFFEE CAKE
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , 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 : Calories 206 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK-RHUBARB COFFEE CAKE
Rhubarb season is coming so I thought I'd post this recipe that I got from my Aunt. I believe it's a Mollie Katzen recipe as my Aunt loves her stuff.
Provided by Hey Jude
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° (325° if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter.
- Spray an 8-inch baking pan with nonstick spray.
- Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix.
- Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan.
- Mix together the brown sugar and cinnamon and sprinkle on top of the batter.
- Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean.
- Serve warm or at room temperature.
Nutrition Facts : Calories 279.4, Fat 11.7, SaturatedFat 6.9, Cholesterol 74.7, Sodium 292, Carbohydrate 39.9, Fiber 1, Sugar 23, Protein 4.3
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 :
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