Rhubarb Coffee Cake Recipe

Name: Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. fresh rhubarb; 1/2 c. shortening; 1 1/2 c. brown sugar; 1 egg, slightly beaten; 1/2 c. sour cream; 2 c. flour; 1 tsp. baking soda; 1 c. buttermilk or sour milk*; 1/2 c. sugar; 1 tsp. cinnamon

Servings: persons

1
Preheat oven to 350u00b0.
2
Grease a 9 x 13-inch pan.
3
Cut rhubarb in 1/2-inch pieces.
4
Cream shortening and brown sugar.
5
Add egg and sour cream.
6
Blend flour and baking soda and add alternately with milk to shortening mixture.
7
Fold in rhubarb.
8
Pour into baking pan.
9
Sprinkle with topping made with 1/2 cup sugar and 1 teaspoon cinnamon.
10
Bake for 35 minutes or until toothpick inserted in center comes out clean.

1422

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. fresh rhubarb, 1/2 c. shortening, 1 1/2 c. brown sugar, 1 egg, slightly beaten, and more.

Yes, Rhubarb Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Coffee Cake

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