Royal Rhubarb Coffee Cake
Prep Time: 15 Min
Bake Time: 45 Min + Cooling
Serving Size: 15 Servings
1/3 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.
3. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
1 serving equals 238 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
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