Filled Rhubarb Coffee Cake Recipes

RHUBARB AND STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

FILLED RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
• Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl. Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar. Pour out any loose cinnamon sugar.
• Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour. Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter.
• Stir rhubarb into batter. Pour half the batter into prepared cake pan. Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter. Pour remaining batter over nut mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in pan for 10 minutes before removing to a serving platter. Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake.

CHERRY RHUBARB COFFEE CAKE

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.

RHUBARB CREAM CHEESE COFFEE CAKE

Steps:

• In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
• Bring to a boil over high heat, stirring until the sugar melts.
• Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
• Let cool.
• In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
• Add the butter and pulse until the mixture resembles coarse crumbs.
• Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
• Set aside.
• Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
• Pulse until a soft, sticky dough is formed.
• With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
• Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
• Pulse until well blended.
• Spread the cream cheese mixture over the dough in the cake pan.
• Top with the rhubarb mixture.
• Sprinkle the walnut mixture evenly over the top.
• Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
• Place the pan on a wire rack and let cool for 15 minutes.
• Remove from the pan.
• Serve warm, cut into wedges and refrigerate any leftovers.

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.

RHUBARB COFFEE CAKE

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.