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

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.