Best 7 Cherry Rhubarb Coffee Cake Recipes

CHERRY RHUBARB COFFEE CAKE

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.

FUDGY CHERRY RHUBARB COFFEE CAKE

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.

RHUBARB BERRY COFFEE CAKE

Steps:

• In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. , In another bowl, combine the sour cream, eggs, flour and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , If desired, drizzle with frosting or serve with ice cream.

RHUBARB COFFEE CAKE

Steps:

• Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
• Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
• Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

QUICK RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

BIG RAY'S CHERRY RHUBARB COFFEE BARS

Steps:

• Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook, stirring often, for 5 minutes.
• Mix 1 cup sugar and cornstarch together in a bowl; stir into rhubarb mixture. Cook and stir until rhubarb mixture is thickened and bubbling, about 5 minutes. Stir in pie filling; remove from heat and cool filling, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt in a large bowl; cut in 1 cup cubed butter until mixture resembles fine crumbs.
• Beat buttermilk, eggs, and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened.
• Spread a little more than half of the batter into the prepared baking dish; top with cherry-rhubarb filling. Drop teaspoonfuls of remaining batter over filling.
• Combine 1 1/2 cup sugar and 1 1/2 cups flour in a bowl; cut in 1/2 cup cubed butter until mixture resembles coarse crumbs. Sprinkle mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.