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Need quick, easy Rhubarb Coffee cake recipe

17 years ago

Buttery, crumbly top.....

Anybody have a good one?

I picked 2 c. of fresh rhubarb tonight and want to make coffee cake early tomorrow morning....

TIA,

Deanna

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Comments (7)

fearlessem
17 years ago
last modified: 11 years ago
Hey Deanna --

I've heard good things about this one... Love her blog...

Emily

Here is a link that might be useful: Big Crumb Rhubarb Coffee Cake
User
17 years ago
last modified: 11 years ago
I love rhubarb, I even have a rhubarb section in my recipe file.

I hope daisyduckworth sees this, she has some great recipes.

Here's a few of mine:

CRUNCHY SUGAR RHUBARB MUFFINS

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegetable oil
3 large eggs, beaten
1/2 cup milk
1 cup rhubarb, cut into 1/2-inch pieces
1/2 cup large-grained sugar like Demerara (optional)
Preheat oven to 350. Grease muffin pans or line with muffin papers. Sift together dry ingredients. Add oil, egg and milk. Stir until just mixed. Gently fold in the rhubarb, then fill the muffin cups two-thirds full. Top with the Demerara sugar and bake for 20 minutes, or until the muffins spring back when lightly pressed in the center. Let cool for 5 minutes before removing from pans.
Makes 10 to 12 muffins

Rhubarb Crisp with Ice Cream

24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
2/3 cup sugar
2 tablespoons all purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Streusel
2/3 cup (packed) golden brown sugar
1/3 cup chopped toasted walnuts
1/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Buttermilk Ice Cream
For rhubarb:
Preheat oven to 375F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup rameki
Place ramekins on large baking sheet and bake rhubarb 10 minutes.
Meanwhile, prepare streusel:
Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb,
dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
Serve crisps warm with a scoop of Buttermilk Ice Cream.

RHUBARB-CRANBERRY COBBLER

For an elegant touch, serve the cobbler in oversize goblets and top with ice cream.
2 cups sugar
31/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream
Preheat oven to 350Â°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in lar
bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated
through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl
until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend.
Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is
bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.
Makes 8 to 10 servings.

Happy eating.
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Terry, you remind me of myself when I was first married. My mother did not want anyone in her kitchen except to clean up or to make an occasional batch of cookies, so I didn't know much. Poor DH ate so many flops! Looking back, I would give you several pieces of advice. The first is that you invest in some tools. A portable mixer, a food processor, a nice marble rolling pin, some silicone mats, some nice heavy cookware (I use cast iron skillets and a dutch oven. For my saucepans, I use nice heavy ones that I bought at a flea market. For bakeware, I like those insulated pans.), measuring cups and spoons, and a good set of knives. The mixer can be an inexpensive one. It needs to be lightweight enough that you can bring it to the stove and use it to mash potatoes and make 7-minute frosting, if you want to someday. I had a big MixMaster for years, but I found it too cumbersome and heavy. The food processor can be an inexpensive one, too, but get one that has a big bowl if you can. I use a Cuisinart. It was killer expensive and if I had it to do over again I would've bought something else, due to the fact that once in awhile the blade gets jammed down onto the bowl and it has to be shipped to get it repaired, and they take their sweet time. I have Cutco knives, simply because I was suckered in when I was 18 and not very consumer-savvy (something ELSE I had to learn on my own!). They have served me well for 40 years, but I've broken a couple things and the manufacturer will not make good on the "Lifetime Guarantee" because I lost the certificate somewhere along life's way. There are lots of brands of knives that are still good that don't cost as much. They should feel balanced in your hand when you grip the handle in a cutting position. I use my food processor a lot. I make my own chopped and shredded vegetables, "Shake'n'Bake, graham cracker crumbs,and lots of other things. 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User
17 years ago
last modified: 11 years ago
Here is one I saved that Linda in Mo posted.

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Cake With Streusel Topping And Vanilla Butter Sauce
===========================================================
Linda in MO recipes

Recipe By :I adapted slightly from Taste of Home 2002 Annual Recipes, pg. 126
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cake , Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T. butter (no substitutes) -- softened
1 cup sugar
1 egg
2 cups all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb -- thawed
Streusel Topping:
1/4 cup all purpose flour
1/4 cup sugar
2 T. butter (no substitutes)
Vanilla Butter Sauce:
3 T. butter (no substitutes)
1/4 cup plus 2 T. sugar
1/4 cup plus 2 T. evaporated milk
1 t. pure vanilla extract
.

In a mixing bowl, cream butter and sugar. Beat in egg.

Combine flour, baking powder, baking soda, and salt.

Add to creamed mixture alternately with buttermilk, beating just until
moist.

Fold in the rhubarb.

Pour into a greased 9 inch square baking dish (I used a 9 inch
springform pan and also think you could use an 8 inch square pan).

Combine topping ingredients; sprinkle over batter.

Bake at 350 degrees for 40 to 45 minutes or until a toothpick comes out
clean and the cake is lightly golden brown.

For sauce, melt butter, sugar and milk in a small saucepan over about
medium heat. Bring to a boil; cook and stir for 2 to 3 minutes or until
slightly thickened. Remove from heat and stir in vanilla.

Serve the warm sauce over pieces of warm cake.

Serves: 8-10

NOTES : You can double the sauce, if desired.

The original sauce was: 1/2 cup butter, 3/4 cup sugar, 1/2 cup
evaporated milk and 1 t. vanilla.

I think this is good for dessert and also served as a coffee cake.
Leftovers warm well in the microwave.
User
17 years ago
last modified: 11 years ago
Rats, now I have to go get some rhubarb!
lacombe
17 years ago
last modified: 11 years ago
Thanks Ladies, I just got some fresh Rhubarb today, these recipes look real good.
dgkritch
Original Author
17 years ago
last modified: 11 years ago
Thanks everyone!
I ended up using a rhubarb cake recipe from one of my Ruralite cookbooks and adding a streusel topping.
My DH proclaimed it "Very Good". From someone who's not big on sweets or rhubarb, that was pretty good!! LOL

It was kind of a last minute decision, so I didn't see some of these until too late!
I'm saving these for the next harvest!

Deanna
User
17 years ago
last modified: 11 years ago
Ann, I made your recipe, very, very good and quite a hit at work this morning. Thanks

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