Great Spring Rhubarb Coffee Cake
loading...
loading...
| Recipe Rating: | |
| Categories: | Cakes, Fruit Desserts, Quick & Easy |
| Collections: | Member's Choice |
| Serves: | 15 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1/3 c softened butter | |
| 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 | |
| 2 t cinnamon | |
| 1/2 c finely chopped walnuts or pecans | |
Pinched by aSusiehomemaker, and 5,088 more.
- Grocery List
- Rate
- Comment
-
- Follow Jane
JANE LOUISEWell SeasonedCLARKSTON, MI (pop. 332,561)lovinspoonfulMember Since Feb 2010JANE'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)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 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.
Comments
1-12 of 120 comments
Jan Mullikin
jmulliki
Jun 9, 2010
Congratulations, Jane! I won the first contest with the soup and am so excited for you! You're going to have a blast and the shopping trip is just amazing. The cooking show is a lot of fun and you'll really have a chance to meet some great people. Enjoy your prize and trip! (I can't wait to make this recipe! I'm like you--never liked rhubarb as a child, but now rather enjoy it.)
Michelle Waco
Mommydiva
Jun 12, 2010
I am so looking forward o making this. I am always looking for a good rhubarb coffecake/buckel/crumble recipe. My Grandma always made this and it has a fond spot for me too. I LOVE just about anything rhubarb! Thank you for posting afab looking recipe! I JUST CAN'T WAIT!!!
Gloria Ballog
GloAngel24
Jun 14, 2010
Congratulations, This is my first time on here, and I am so excited about checking out all the recipes. Have a great time in Nashville, I have a very close friend Sharmain who is performing there, tell her I said hi if you see her, we are on facebook, so I can introduce you on facebook if you want. I am also from Mich. This is what I was thinking about making, and here it is the receipe, and a contest winner to boot. This is my lucky day. God Bless, looking forward to trying it soon. I will be looking forward to your other receipes.
deb McNallie
autumnrain
Jun 18, 2010
I,like you, remember rhubarb from my childhood years. But I loved the sour taste. We would even pick it and have a few spoonfuls of sugar to dip the ends in and snack away. I LOVE rhubarb pie and will definatly make your coffee cake. It sounds DEEELICIOUS. Thanks for shareing it.
Paul Bushay
chefbunyan
Jun 18, 2010
OMG Jane! I tweaked your EXQUSITE recipe to make it safe for me to eat. I'm a type 1 diabetic and a retired chef. I still can't believe I was able to stop my self short of eating more than my alloted carb count for the day! Needless to say I had NO carbs what so ever for either lunch or dinner or my snacks! I would like to post it with my diabetic safe recipes. My great great niece was with me when I bought the rhubarb and said "whatcha gonna make with the red celery Uncle Pa?" Needless to say she got to sample some and even she liked and this kid is BEYOND picky! Please let me know if I can post this incredible recipe so that other diabetics may enjoy it as much as I did.
Lisa Hall
INeedNewRecipes
Jun 21, 2010
Hi Jane,
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.
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.
Related Cookbooks:
Recipes You May Like:
-
Easy Cinnamon Brown Sugar Coffee Cake
Pinched by Randk, and 8,586 more.
-
Bang'n Blueberry Coffee Cake
Pinched by roxiechloe, and 7,609 more.
-
Arlene's Caramel & Streusel Coffee Cake
Pinched by Romangirl, and 4,801 more.
-
Sour Cream Coffee Cake
Pinched by roxiechloe, and 2,628 more.
(Switch to Newest First)