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.
| Servings | Prep Time | Cook Time |
| 15 | 15minutes | 45minutes + cooling |
| Servings | Prep Time |
| 15 | 15minutes |
| Cook Time |
| 45minutes + cooling |
Ingredients
- Coffee Cake
- 1/3 cup butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 3-1/2 cups rhubarb fresh or frozen, thawed and drained
- Topping
- 3/4 cup packed brown sugar
- 1/4 cup butter melted
- 1 tsp ground cinnamon
Portions:
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Ingredients
Portions:
Units:
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Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt, then gradually add to creamed mixture alternately with milk, beating well after each addition.
- Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients and sprinkle over top. (If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out).
- Bake at 350F for 45-55 minutes or until a toothpick near the centre comes out clean. Cool on a wire rack.
Recipe Notes
Nutritional Information Per Serving (1 piece):
238 calories
8 g fat
35 mg cholesterol
249 mg sodium
39 g carbohydrate
1 g fiber
3 g protein
