Rhubarb Crumb Coffee Cake

Rhubarb Crumb Coffee Cake
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 189.6
  • Total Fat: 6.5 g
  • Cholesterol: 33.7 mg
  • Sodium: 72.2 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Rhubarb Crumb Coffee Cake calories by ingredient


Introduction

I got this recipe from the lady at the farmer's market who sold me the rhubarb. It was a photocopy and I have no idea what book it came from, so if any one knows, please inform me! :-) I got this recipe from the lady at the farmer's market who sold me the rhubarb. It was a photocopy and I have no idea what book it came from, so if any one knows, please inform me! :-)
Number of Servings: 24

Ingredients

    Cake:
    1/2 cup butter, softened
    1 1/2 cups sugar
    2 eggs
    1 tsp vanilla
    2 cups flour
    2 tsps cinnamon
    1 tsp baking soda
    1/4 tsp nutmeg
    1 cup buttermilk
    4 cups chopped fresh or frozen rhubarb

    Topping:
    1 cup flour
    1/2 cup packed brown sugar
    1 tsp cinnamon
    1/4 cup cold butter

Directions

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13 x 9 baking dish.
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles course crumbs. Sprinkle over batter. Bake at 350 F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Number of Servings: 24

Recipe submitted by SparkPeople user CARSON8704.