Real Recipes From Real Home Cooks ®

rhubarb coffee cake

★★★★★ 3
a recipe by
Sharon Hansen
Pontiac, IL

I used to hate rhubarb. You couldn't pay me to eat it. My mother-in-law gave me so much rhubarb, I looked for a way to make it other than pie. I found this recipe, made some adjustments, added my crumb topping that I put on everything, and viola'! It smelled so good baking that I had to taste it. I loved it! I leave a piece in my guest(s) room(s) when they arrive at my B&B. Everyone loves it and always ask for more.

★★★★★ 3
serves 16
prep time 30 Min
cook time 1 Hr

Ingredients For rhubarb coffee cake

  • 1 c
    brown sugar (light or dark)
  • 1 lg
  • 1 c
    fat free yogurt
  • 1/2 c
    canola oil
  • 1 tsp
  • 1/2 c
  • 1/2 c
    chopped nuts (walnuts, pecans, or almonds)
  • 3 c
    fresh chopped rhubarb (don't use frozen)
  • 2 c
  • 1 Tbsp
    baking powder (not a typo)
  • 1 tsp
    baking soda
  • 1/2 tsp

How To Make rhubarb coffee cake

  • 1
    1. Mix all dry ingredients in a bowl. Add wet ingredients except topping (below) into a bowl. Stir until all ingredients are moistened. Spread into a 9" X 13" greased rectangular pan (batter will be thick). (If you have one, I use a 10" square pan - makes cake thicker - bake the longer time) 2. Mix topping ingredients together. I pulse in a food processor. Sprinkle topping evenly over batter. Bake at 350 degrees for 50-60 minutes. Serve warm or at room temperature. Yum!
  • 2
    Topping 1/3 C. butter 3 Tbs. flour 1/3 C. oatmeal 1/3 C. brown sugar 1/2 tsp. cinnamon dash salt 2/3 C. chopped walnuts

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