Great Spring Rhubarb Coffee Cake
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| Recipe Rating: | |
| Categories: | Cakes, Fruit Desserts, Quick & Easy |
| Collections: | Member's Choice |
| Serves: | 15 |
| Prep Time: | 15 Min |
| Cook Time: | 45 Min |
Ingredients
| 1/3 c softened butter Visit GoBoldWithButter.com
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| 1 c sugar | |
| 1 egg beaten | |
| 1t vanilla | |
| 1 c milk or buttermilk ( i use buttermilk but no big deal) | |
| 2 c flour | |
| 1 tablespoon baking powder (yes, 1tablespoon) | |
| 1/2 t salt | |
| 3 1/2 c frozen or fresh fruit of choice, thawed and drained | |
| TOPPING INGREDIENTS | |
| 1 c packed brown sugar | |
| 1/4 c melted butter Visit GoBoldWithButter.com
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| 2 t cinnamon | |
| 1/2 c finely chopped walnuts or pecans | |
JANE LOUISE
Well Seasoned
CLARKSTON, MI (pop. 47,376)
lovinspoonful
Member Since Feb 2010
JANE's Notes:
I remember my grandmother eating that bunch of "weeds" that grew by the garage. I hated the flavor back then...too sour. Her rhubarb pie went begging as far as I was concerned. However, my tastes have changed over the years and I actually enjoy rhubarb sweets and especially if combined with strawberries! THis coffee cake recipe isn't as dry as most coffee cakes because of the added fruit. It has a nice flavor. If you really don't like rhubarb , blueberries, raspberries, etc. will also work. But, come on...be adventurous! Grandma would be proud of me. Oh, that she were still around to share a piece with me...
(See JANE's Original Version of Recipe)
I remember my grandmother eating that bunch of "weeds" that grew by the garage. I hated the flavor back then...too sour. Her rhubarb pie went begging as far as I was concerned. However, my tastes have changed over the years and I actually enjoy rhubarb sweets and especially if combined with strawberries! THis coffee cake recipe isn't as dry as most coffee cakes because of the added fruit. It has a nice flavor. If you really don't like rhubarb , blueberries, raspberries, etc. will also work. But, come on...be adventurous! Grandma would be proud of me. Oh, that she were still around to share a piece with me...
(See JANE's Original Version of Recipe)
Comments from the Test Kitchen:
This delectable coffee cake is the GRAND PRIZE Winner of the Just A Pinch Recipe Club Springtime Cake Contest! More than one member of became a rhubarb fan after trying a slice of this lightly sweet and fruity recipe. It would be perfect in the morning with a rich cup o' joe, or an ideal finish to a light summer meal. Go team rhubarb![Read more about this recipe in Janet's Notebook!]
Directions
In large bowl, combine butter and sugar. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
In another bowl, mix together flour, baking powder, and salt. Add sugar mixture to dry ingredients. Stir until mixed well.
Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.
Congratulations on being the grand prize winner! The recipe looks very yummy. I was wondering, do you ever use frozen rhubarb in the recipe? If so, where can you buy frozen rhubarb? I have another recipe that calls for frozen rhubarb, but I haven't been able to find any in the stores.