RHUBARB BISCUIT COFFEE CAKES

Rhubarb Biscuit Coffee Cakes image

Enjoy the mouthwatering aroma of rhubarb and cinnamon from these luscious coffeecakes. Preparation is a snap. -Carla Hodenfield, Ray, North Dakota

Provided by Taste of Home

Time 1h15m

Yield 10 coffee cakes (8 servings each).

Number Of Ingredients 11

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Ingredients

10 tubes (12 ounces each) refrigerated buttermilk biscuits
20 cups sliced fresh or frozen rhubarb (about 6 pounds)
2-1/2 cups sugar
5 teaspoons cornstarch
10 large eggs, lightly beaten
5 cartons (16 ounces each) sour cream
1 pint heavy whipping cream
2-1/2 teaspoons vanilla extract
TOPPING:
3 tablespoons sugar
1-3/4 teaspoons ground cinnamon

Steps:

Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb. , Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.