Double Toffee Rhubarb Cake Food

RHUBARB CRUMB COFFEE CAKE

Rhubarb Crumb Coffee Cake image

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

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk
4 cups chopped fresh or frozen rhubarb
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed

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.

DOUBLE TOFFEE RHUBARB CAKE

Double Toffee Rhubarb Cake image

Very easy recipe. So good served warm with ice cream. I received this recipe from a friend and on the card she said that the cake just disappears the same day you bake it, and she was right!

Provided by Cloverleaf

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 (1 1/3 ounce) packages instant vanilla pudding
1 cup water
1 teaspoon vanilla
4 eggs
3/4 cup oil
3 cups diced rhubarb
1 cup brown sugar

Steps:

Place cut up rhubarb in a 9x13 pan, sprinkle the brown sugar over the top of the rhubarb. Prepare the cake batter, pour over the rhubarb. Bake at 350 degrees for 40-45 minutes.
Serve upside down with ice cream or whipped cream.

Nutrition Facts : Calories 386, Fat 15.6, SaturatedFat 2.4, Cholesterol 70.5, Sodium 378, Carbohydrate 58, Fiber 1.1, Sugar 40.7, Protein 4.5

RHUBARB COFFEE CAKE

Rhubarb Coffee Cake image

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

Ingredients

1/2 cup butter or 1/2 cup margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

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

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