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.
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 CRUMB CAKE
When tart, juicy rhubarb teams up with an orange-scented cake, dessert nirvana is achieved. The stalks offer jammy brightness and a rosy hue, and a crunchy brown-sugar crumble is its crowning glory. Cozy each slice up to a spoonful of whipped cream infused with the reserved rhubarb syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Toss rhubarb with 1/4 cup sugar. Let stand, tossing occasionally, until sugar dissolves, about 30 minutes. To make streusel, stir together 1/2 cup flour, brown sugar, and 1/4 teaspoon salt. Using your fingers, cut in cold butter until medium clumps form. Press mixture into bottom of bowl; refrigerate until ready to use, at least 20 minutes.
- Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dust pan with flour; tap out excess. Whisk together baking powder and remaining 1 1/4 cups flour and 1/2 teaspoon salt. In another bowl, stir together room-temperature butter and remaining 3/4 cup sugar. Whisk in eggs, one at a time. Fold in half of flour mixture, then sour cream and zest. Stir in remaining flour mixture just to combine. Spread batter in bottom of prepared pan.
- Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with rest of streusel. Bake until cake pulls away from sides of pan and a tester inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to taste with syrup. Whisk until soft peaks return and serve with cake.
STRAWBERRY-RHUBARB COFFEE CAKE
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-12-by-3-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 rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let 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 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.
RHUBARB SOUR CREAM COFFEE CAKE
We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!
Provided by Gumboot Gourmet
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, salt and baking soda together in a small bowl, set aside.
- Meanwhile cream butter and sugar together in a large mixing bowl.
- Beat in egg.
- Mix in sour cream and flour mixture alternately. Mix in vanilla.
- Stir in rhubarb.
- Turn into greased 9" x 13" pan.
- TOPPING:.
- Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 40 - 50 minutes until done.
Nutrition Facts : Calories 556.6, Fat 24.3, SaturatedFat 12.2, Cholesterol 72.5, Sodium 465.7, Carbohydrate 81, Fiber 1.9, Sugar 55, Protein 6.1
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 STREUSEL COFFEE CAKE
Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
Provided by Taste of Home
Time 1h
Yield about 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.
Nutrition Facts :
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
RHUBARB "BIG CRUMB" COFFEECAKE
Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to allay its cloying sweetness. In this cake, the two strike a perfect balance. The extra-large crumbs are made by pinching off marbles of brown sugar dough by hand. It takes a bit more time than pulsing the ingredients in a food processor, but the result is worth the extra effort.
Provided by Melissa Clark
Categories snack, pastries, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
- To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
- To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
- Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
- Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 232 milligrams, Sugar 34 grams, TransFat 1 gram
RHUBARB AND STRAWBERRY COFFEE CAKE
Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother's Day brunch. That's how we honor moms and their moms. -Danielle Ulam, Hookstown, Pennsylvania
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 320 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB BIG CRUMB COFFEECAKE
This is an incredibly moist and not too sweet coffeecake with huge cinnamon streusel crumbs. If you like crumb topping, this is the cake for you! The recipe is from The New York Times (June 2007). You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly.
Provided by blucoat
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
- To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
- To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
- Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
- Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Nutrition Facts : Calories 430.1, Fat 19.1, SaturatedFat 11.6, Cholesterol 88.2, Sodium 299.4, Carbohydrate 60.6, Fiber 1.2, Sugar 29.2, Protein 4.6
RHUBARB COFFEE CAKE WITH BUTTERMILK
One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.
Provided by Karen
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
- Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
- Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 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
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 :
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
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