Recipe by patty crocker
"This is a superb cake that I make for brunches, or whenever I have fresh rhubarb on hand. Makes a lovely presentation, too!"
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1 1/2 cups
chopped fresh rhubarb
white sugar, or to taste
ground cinnamon, or to taste
As with any recipe we try, myself included, we have high hopes for its outcome. This, unfortunately, was one of the rare occasions I was let down. The batter looked good, but when I topped it with the filling I should have trusted my instincts and stopped when I saw enough was enough (about halfway through). I also had a sudden memory of a similar cake I tried from this site, remembering the cake was basically ruined by an excess of this same kind of filling. I carried on, using the full amount of filling, and shouldn't have. The cake didn't bake properly, even caving somewhat. At least that will not be seen when the cake is turned over, I thought. But I knew it was caving for a reason. Cutting into it, my fears were realized - there was far too much filling, not just from a taste perspective, but it was just too much for the cake to handle. It made the cake too heavy, almost wet, and too sweet - not to mention unattractive. Years ago Hubs wisely told me that if I'm not enjoying a book I shouldn't force myself to read it, as there are so many more books I'd enjoy better and never enough time to read them all. For similar reasons with this cake, I did not keep it.
I seldom rate 5 Stars on a recipe but this one deserves it. I do not know why the single reviewer had a problem with the filling because it was obvious from the recipe that the filling was perfectly balanced-not too little, not too much, which made me want to try it. I had enough faith in it that I made it for a coffee club meeting at my house. The tang from the rhubarb and the sweet from the filling made this one of the best cakes I have ever made! All of the ladies wanted the recipe and spent several minutes discussing why the review was so horrible when the cake is so superb. They decided it was either an amateur cook or a bad oven because the cake was moist not wet, it rose beautifully and the cinnamon sugar dusted on top was the perfect finish.
My husband is not a big sweet eater but he asked me to save him some just from the smell of it baking. After tasting he asked me to hold on to this recipe as he would ask for it again.
I made this recipe exactly as written, except I substituted pecans for walnuts because I like them better. This is a wonderful treat. I didn't find the filling to be off at all, and the cake is wonderful and moist. My only mistake is that I made it in a bundt pan instead of a tube pan, and I wouldn't do that again because the fruit stuck to the pan. This is definitely a keeper and I'm glad to find such a great recipe to use up the rhubarb in my yard.
I made this cake and I did a bit of a change. This is how I make all my cakes, cookies etc that add fruit to them or nuts. I took the rhubarb and added some of the flour to it and mixed it really well into the rhubarb, or nuts or raisins for instance...this makes the rhubarb not sink to the bottom of the batter. Try this if you make this cake an remember to do it with anything that calls for raisins or nuts...It makes a big difference to how the cake bakes up.
Loved it! Made it for my mom on mother's day. The only thing I would have changed, was putting the sugar on top half way through the bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Filled Rhubarb Coffee Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 216
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