Best Tinas Rhubarb Coffee Kuchen Recipes

RHUBARB SOUR CREAM COFFEE CAKE

Rhubarb Sour Cream Coffee Cake image

With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb
TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

TINA'S RHUBARB KUCHEN

Tina's Rhubarb Kuchen image

This is a colorful breakfast kuchen. I remember my dad baking this for us. It warms my heart just seeing the recipe. He has since passed away but not before he passed his interest in baking on to me. Hope you make this and years later your children will make it and think of you....and smile.

Provided by Tina Swain

Categories Other Breakfast

Time 55m

Number Of Ingredients 10

Ingredients

1 c all purpose flour
2 Tbsp shortening (butter flavor if you have it)
3 Tbsp milk
1 tsp baking powder
1 egg
3 c sliced rhubarb
3 oz box strawberry gelatin
1 c sugar
1/2 c flour
1/4 c cold butter

Steps:

1. Mix flour, baking powder an a bowl
2. Beat eggs add to flour along with shortening and milk.Blend
3. Pat into a greased 9x9 inch baking pan, large pie pan or 7x11 inch pan
4. Scatter rhubarb over the dough. Sprinkle gelatin powder over rhubarb
5. in another bowl mix sugar and flour and cut or rub in butter. Sprinkle over kuchen. Bake 375 degrees for 30-40 minutes