Old Fashioned Rhubarb Coffee Cake
This Rhubarb Coffee Cake is a basic cake that was made in the old days. I used my own homegrown rhubarb, that I had in the freezer, to make this one. There are not a lot of ingredients in this coffee cake and it is not real sweet. Once the cake is cool, cover it with plastic wrap and let it sit overnight. It has delicious tart rhubarb pieces and a sugar topping that you can serve room temperature as is or warm it up and add a scoop of vanilla ice cream for even more sweetness.
Source: Grandmother Neill’s recipe
Ingredients
In a medium mixing bowl whisk
together the oil, vanilla, egg and milk.
In a small bowl whisk together the flour,
baking powder, salt and 1/2 cup of sugar.
Stir the flour mixture gradually
into the egg mixture until combined.
Add the rhubarb to the bowl.
Stir to combine.
Lightly grease an 8” or 9” square
baking dish with cooking oil. Pour
the batter into the baking dish.
Sprinkle with the remaining 2 – 3 Tbsp. of sugar.
Bake in a preheated 400 degree oven for about
25 minutes or until the sides start to turn a light brown.
Old Fashioned Rhubarb Coffee Cake
http://www.InDianesKitchen.com
Ingredients
- 1 large egg
- 3 Tbsp. melted shortening or oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 cups diced frozen rhubarb, thawed
- 2- 3 Tbsp. Granulated sugar for the top
Directions
- Preheat oven to 400 degrees.
- In a medium bowl whisk together egg, oil, milk and vanilla.
- In a small bowl whisk together the flour, baking powder, salt and 1/2 cup of sugar.
- Gradually stir the flour mixture into the egg mixture until combined.
- Add the rhubarb stirring to combine.
- Spray a 8” or 9” square baking dish with cooking oil. Add the batter to the baking dish.
- Sprinkle the remaining sugar evenly over the top.
- Bake for about 25 minutes or until the edges are turning a light brown.
- Serve warm with vanilla ice cream, optional.
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Categories: Cakes, Desserts, Eggs, Vegetables/Slaws/Salads
Oh yumm love the flavors in that cake. Sounds exceptional
Thank you Nisha!
Never tasted Rhubarb I am curious about the taste
It is very tart and by using it in desserts, breads, muffins etc. It gives the best sweet & sour flavor.
This looks scrumptious.
It was a nice cake like I always had when I was growing up…yummy! Thanks Christy! ❤️
It’s always nice when certain foods bring back childhood memories isn’t it.
It sure is Christy! We didn’t have much money when I was a kid and we ate a lot of what was free. We grew our own rhubarb so that made for great desserts, we went mushroom and asparagus hunting in the woods, my dad went hunting for rabbit and squirrel and we fished a lot.
Throw in those mushrooms with the squirrel and rabbit…..some potatoes too and you’d have some tasty stew. I love asparagus as well, but I don’t cook with it enough. Thanks so much for sharing this great dessert.
Looks delicious.
Thank you I love anything rhubarb!!!
Grandma Neill must have been something!
Not my grandma but had to give her credit for her recipe. I love the old fashioned recipes.
my wife is tthe gardener. We’ve not been in this place long,and the rhubarb is almost ready for its first harvest!
How exciting!!!! I pick mine, rise it off, slice it in about 1/2” pieces and freeze 2 cups each in freezer bags. That is the amount most recipes call for. It keeps all year long and I can make it whenever I want that way.
Wow the cake looks decadent. Just in love with this recipe.
Thank you very much!
Diane, your grandma was an excellent chef !! 💕
This was somebody else’s grandma but I wanted to give her credit. I wish I knew her because she probably has many more great recipes.
I have never heard of a rhubarb and coffee cake before, but it looks amazing. Does the rhubarb need to be frozen first or would fresh be ok?
Whenever I have had anything rhubarb in a dessert like this, the fresh rhubarb always tastes dry to me after it is baked. I found that by freezing it it is always moist and tastes amazing. Try it fresh and see what you think as you may like it. If you don’t, try freezing it and see what you think.
Sorry Diane. Don’t mean to comment twice. This first one my computer wasn’t playing ball so I tried again on another device the day after and it didn’t show this comment. I’m obviously not very good with the social media stuff 🤪
Lol I totally understand I’m the same way!
I’ve never heard of rhubarb and coffee cake (maybe it’s not a thing in the UK), but now I have I’m excited to give it a go. Does the rhubarb need to be frozen before hand or could fresh be used?
I personally don’t like my baked good made with fresh rhubarb. It always seems to be dry or something. When I use it frozen and thawed it turns out perfect every time.
Thanks for the info. Maybe that’s why my rhubarb crumble was a bit dry.
Love treats during coffee. Thanks for sharing this. Sounds and looks delicious 😋.
Great explanation!!! Thanks ❤
Yum. I don’t think I have had rhubarb in years, I mean years.
I always pick mine and freeze it, diced, into 2 cup portions. Most every recipe calls for 2 cups so it works out perfect to use all year long.
such a lovely recipe!!
Sometimes the old fashioned recipes just can’t be beat! Thank you!
This would be such an awesome treat with my evening tea or coffee.Well sone!
Well
done!
Thank you I took it to share with my parents.
Thank you!
Ice cream looks like the perfect accessory…
Ice cream always is! I have never met an ice cream I didn’t like!🤣😂🤣😂🤣🤣
I love reading through all your recipes! I have to ask, how do you get the recipes to be printable?
Thank you Angie! It is the theme I use. I pay for the business plan only because I ran out of photo space.
I was thinking it must be with the paid plan. It would be worth it! Thanks for sharing 🙂 I’ll have to think that!
Keep in mind though, I lose money blogging. I would be happy to break even but I don’t know enough about advertising other than what I do now. I didn’t start blogging to get rich but I would love to break even at least..lol It’s just a hobby for me at this point.
I look at that a little different. Are you losing money? Or are you investing in something that you love doing? Therefore investing in YOURSELF? Hmmm… Lol. Hope you had a great weekend Diane!
I love the way you think Angie! I didn’t start blogging to profit. If people start cooking again instead of eating out all the time I will be happy!