Great Spring Rhubarb Coffee Cake



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 adventurous! Grandma would be proud of me. Oh, that she were still around to share a piece with me...

pinch tips: How to Fold Ingredients





15 Min


45 Min



Blue Ribbon Recipe

Notes 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!]


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


1 c packed brown sugar
1/4 c melted butter
2 t cinnamon
1/2 c finely chopped walnuts or pecans

Directions Step-By-Step

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Collection: Member's Choice
Other Tag: Quick & Easy
Recipe For: The Best Coffee Cake