Best 6 Filled Rhubarb Coffee Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary creation that combines the tartness of rhubarb and the comforting warmth of coffee in a single delectable treat – the Filled Rhubarb Coffee Cake. This exquisite pastry boasts a tender crumb coffee cake base, generously filled with a vibrant rhubarb compote that bursts with tangy sweetness. As you savor each bite, the harmonious blend of flavors and textures will tantalize your taste buds, leaving you craving more.

In addition to the classic Filled Rhubarb Coffee Cake, this article presents a tantalizing collection of variations to satisfy diverse palates and dietary preferences. Embark on a culinary adventure as you explore the delectable options, including a Gluten-Free Rhubarb Coffee Cake that caters to those with gluten sensitivities, a Vegan Rhubarb Coffee Cake that delights plant-based enthusiasts, and an Easy Rhubarb Coffee Cake that simplifies the baking process without compromising on flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY RHUBARB COFFEE CAKE



Cherry Rhubarb Coffee Cake image

I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.

Provided by Taste of Home

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 19

4 cups chopped fresh or frozen rhubarb
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
1 can (20 ounces) cherry pie filling
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter, cubed
1 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
CRUMB TOPPING:
1-1/2 cups sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed

Steps:

  • In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. 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. , For cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened. , Spread a little more than half of the batter into a greased 13x9-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling., For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 406 calories, Fat 15g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 307mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.

Provided by Bren

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

¼ cup brown sugar
1 teaspoon ground cinnamon, or to taste
2 tablespoons butter
½ cup all-purpose flour
2 cups chopped rhubarb
2 cups all-purpose flour, divided
1 cup white sugar
¼ cup unsalted butter, at room temperature
1 cup full-fat yogurt
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

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.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g

QUICK RHUBARB COFFEE CAKE



Quick Rhubarb Coffee Cake image

"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."

Provided by Taste of Home

Time 40m

Yield 12-16 servings.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon

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.

Nutrition Facts :

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

Provided by Ron Silver

Categories     Breakfast     Brunch     Bake     Mother's Day     Spring     Rhubarb     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9 x 13 x 2-inch coffee cake

Number Of Ingredients 13

For the cake
4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
3 cups packed dark brown sugar
1/2 pound (2 sticks) unsalted butter, at room temperature
2 extra-large eggs
1 teaspoon pure vanilla extract
2 cups buttermilk
5 cups diced rhubarb (1/2-inch pieces)
For the topping
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Steps:

  • 1. Preheat the oven to 350°F. Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
  • 2. Make the cake; Stir the flour, salt, and baking soda in a large bowl and set aside.
  • 3. Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and buttermilk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.
  • 4. Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.
  • 5. Pour the batter into the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.
  • 6. Make the topping: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.
  • 7. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.

Provided by Kate in Ontario

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

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.

Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9

RHUBARB COFFEE CAKE - SCRUMPTIOUS



Rhubarb Coffee Cake - Scrumptious image

So, my Mother gave me a big batch of rhubarb today. It was only right to make her something delicious with it. She will be quite surprised when I deliver this in the morning. This cake is wonderful treat to have with your morning coffee...very moist and flavorful. Enjoy! My photo's

Provided by Cassie *

Categories     Other Breakfast

Time 1h25m

Number Of Ingredients 20

RHUBARB FILLING
4 c rhubarb, cut into 1 inch pieces
2 Tbsp lemon juice
1 c sugar
1/3 c corn starch
CAKE
3 c flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c butter, softened
2 eggs, lightly beaten
1 c buttermilk
1 tsp vanilla
3 - 4 drops , red food coloring ( optional )
TOPPING
3/4 c sugar
1/2 c flour
1/3 - 1/4 c butter, softened

Steps:

  • 1. In a saucepan, mix sugar and corn starch. Add the rhubarb, lemon juice and sugar; stir well to combine. Cook until thickened, about 3 minutes; Cool.
  • 2. In a large mixing bowl; mix flour, sugar, baking soda, baking powder and salt.
  • 3. Cut in butter.
  • 4. Add eggs, buttermilk and vanilla; stir well. Spread half of batter into a greased 9x13 inch pan.
  • 5. Spread rhubarb filling on top of cake batter.
  • 6. Spoon the remaining cake batter over the rhubarb filling. Making sure to cover the filling. For topping, combine sugar and flour; cut in the butter till forms a crumb. Sprinkle evenly on top of cake.
  • 7. Bake at 350 degree F for 45-50 minutes or until a toothpick inserted near the center comes out clean and the cake is golden brown. Cool on a wire rack.

Tips:

  • For a sweeter cake, add an extra 1/2 cup of sugar to the batter.
  • If you don't have any rhubarb on hand, you can substitute another tart fruit, such as cranberries, blueberries, or cherries.
  • To make the streusel topping ahead of time, simply combine the ingredients in a bowl and store in the refrigerator for up to 2 days. When you're ready to bake the cake, just sprinkle the streusel topping over the batter before baking.
  • To ensure that your cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, bake the cake for a few more minutes.

Conclusion:

This filled rhubarb coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of tart rhubarb and sweet streusel topping is sure to please everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!

Related Topics