Royal Rhubarb Coffee Cake

This coffee cake recipe is a variation of one a close friend and I make for our home-baking business. I’ve used raspberries and blueberries in place of the rhubarb with winning results.

Royal rhubarb coffee cakePhoto: Taste of Home
Servings Prep Time Cook Time
15 15minutes 45minutes + cooling
Servings Prep Time
15 15minutes
Cook Time
45minutes + cooling
  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, then 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 and sprinkle over top. (If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out).
  3. Bake at 350F for 45-55 minutes or until a toothpick near the centre comes out clean. Cool on a wire rack.
Recipe Notes

Nutritional Information Per Serving (1 piece):
238 calories
8 g fat
35 mg cholesterol
249 mg sodium
39 g carbohydrate
1 g fiber
3 g protein