Best Cherry Rhubarb Coffee Cake Recipes
CHERRY RHUBARB COFFEE CAKE
I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.
Provided by Taste of Home
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool. , For cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened. , Spread a little more than half of the batter into a greased 13x9-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling., For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 406 calories, Fat 15g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 307mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY RHUBARB COFFEE CAKE
this is similiar to a coffee cake I posted earlier..but it uses cherry pie filling which my husband prefers..both are really delicious
Provided by grandma2969
Categories Breads
Time 1h5m
Yield 16-20
Number Of Ingredients 16
Steps:
- in a saucepan, cook rhubarb and lemon juice over medium low heat for 5 minutes -- stirring often to prevent burining.
- combine sugar and cornstarch; add to rhubarb mixture.
- cook and stir 5 minutes more until thickened and bubbly.
- stir in pie filling.set aside to cool.
- to prepare cake:.
- combine flour, sugar, baking powder, baking soda and salt in large bowl -- cut in butter until mixture resembles fine crumbs.
- in a mixing bowl, beat buttermilk, eggs and vanilla.
- add to flour mixture, stir just until mixture is moistened.
- spread a little more than half of the batter into a greased 13x9 pan.
- spread cooled filling over batter.
- drop remaining batter by tspful onto filling.
- to topping, combine sugar and flour.cut in butter until mixture forms coarse crumbs.
- sprinkle over batter.
- bake at 350* for 40-45 minutes.
Nutrition Facts : Calories 503.5, Fat 18.3, SaturatedFat 11.2, Cholesterol 72.2, Sodium 313.9, Carbohydrate 81.7, Fiber 1.6, Sugar 44.3, Protein 4.6
FUDGY CHERRY RHUBARB COFFEE CAKE
This is a quick coffeecake to stir together. I have rhubarb in my garden and combining it with chocolate is a favorite of mine. The cherries and pecans give the coffeecake a chewy and crunchy addition.
Provided by Carol
Categories Breads
Time 45m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
- Stir together dry ingredients and add to oil mixture, stirring just until combined.
- Add fruit and pecans, spread batter into well greased 13 x 9 baking pan.
- Bake in a 375º for 25-30 minutes or until top is firm and cake starts to pull away from sides of the pan.
- Serve warm with powdered sugar sprinkled over the top.
- Yield: 15 servings.
Nutrition Facts : Calories 299.8, Fat 14.7, SaturatedFat 2, Cholesterol 14.8, Sodium 200.5, Carbohydrate 40.3, Fiber 2.3, Sugar 21.6, Protein 4.3
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