Rhubarb Coffee Cake

Rhubarb Coffee Cake

"'I adapted several coffee cake recipes to come up with this tender treat,' notes Deb Quest of Saskatoon, Saskatchewan. It's so moist and yummy that even people who usually don't care for rhubarb (like me!) ask for seconds.'"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 18 servings

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Directions

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  1. In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
  2. Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.

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Reviews

Read all reviews 34
  1. 40 Ratings

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Most helpful positive review

My fiance and I thought this cake was VERY GOOD! I made a few changes to make it a little healthier and I would do the same next time. 1/4 c shortening + 1/4 c unsweetened applesauce instead of ...

Most helpful critical review

Turned out too moist. Substituted sour cream with vanilla yogurt. Used 4 cups mixture of rhubarb and strawberries. Good flavor but masked rhubarb. Too sweet.

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My fiance and I thought this cake was VERY GOOD! I made a few changes to make it a little healthier and I would do the same next time. 1/4 c shortening + 1/4 c unsweetened applesauce instead of ...

This recipe is a no-brainer with a lot of flexibility. I've used it several times, adding this or that extra fruit (like plums--whatever's in season), adding a little pumpkin, substituting tofu...

This was a good recipe. I made it in a 9x13 pan and baked an extra 9 min. ... worked fine for me. Also, added a couple grates of nutmeg, as someone else suggested - added yummy flavor.

This was fantastic. I didn't use the topping becuz I made it in a bundt, and I used all whole wheat flour. I love that there is no vanilla/spices becuz it really lets the rhubarb flavor stand ...

I made this recipe yesterday and my husband and I love it. I cut the sour cream to 1/2 cup and substituted 1/2 cup applesauce. We did not have walnuts in the pantry so I chopped almonds instea...

I used nearly double the rhubarb in the recipe, butter in lieu of shortening and two mini bundt pans instead of 8x8s (baking in someone else's kitchen!). Delicious! Huge hit.

Cut the recipe in 1/2 as it is just my husband and I. Added a dash of nutmeg like one other reviewer had suggested. It was just delicious! Used frozen, thawed rhubarb and it came out perfect.

My family and I really liked this coffee cake. I doubled the recipe because my eyes were too big at the farmer's market and I ended up with over 4 cups of rhubarb. In that case, the temperatur...

This is so wonderful!!!! So easy and although it makes two cakes, it is not too much. I took one to work and it was gobbeled up in moments. The other I am saving for my family. Yum!

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