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Royal Rhubarb Coffee Cake

By: Lorraine Robinson

"This 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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 1/2 cups diced fresh or frozen rhubarb, thawed
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Spoon rhubarb over top to within 1/2 in. of edges. Combine topping ingredients; sprinkle over rhubarb. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.