great spring rhubarb coffee cake

★★★★★ 16 Reviews
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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...

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 16 Reviews
serves 15
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For great spring rhubarb coffee cake

  • 1/3 c
    softened butter
  • 1 c
  • 1
    egg, beaten
  • 1 tsp
    vanilla extract
  • 1 c
    milk or buttermilk (I use buttermilk but no big deal)
  • 2 c
    all-purpose flour
  • 1 Tbsp
    baking powder (yes, 1tablespoon)
  • 1/2 tsp
  • 3 1/2 c
    frozen or fresh fruit of choice, thawed and drained
  • 1 c
    packed brown sugar
  • 1/4 c
    melted butter
  • 2 tsp
  • 1/2 c
    finely chopped walnuts or pecans

How To Make great spring rhubarb coffee cake

  • 1
    In large bowl, combine butter and sugar. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
  • 2
    In another bowl, mix together flour, baking powder, and salt. Add sugar mixture to dry ingredients. Stir until mixed well.
  • 3
    Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
  • 4
    Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
  • 5
    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.