Rhubarbraspberrycoffeecake Recipes

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RASPBERRY RHUBARB SKILLET COFFEE CAKE



Raspberry Rhubarb Skillet Coffee Cake image

With fresh berries and rhubarb, plus a crunchy crumb topping, this Raspberry Rhubarb Skillet Coffee Cake is the perfect combination of sweet and tart. Start your day off right and enjoy a slice with your morning coffee this summer!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Breakfast

Time 1h20m

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup sugar
pinch of salt
6 tablespoons cold butter, cut into 1/2" pieces
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
3/4 cup plus 1 teaspoon unsalted butter, softened (not melted), divided
1 cup sugar
2 large eggs
3/4 cup milk
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 cups chopped fresh rhubarb, cut into 1/2" pieces
6 ounces fresh raspberries (about 3/4 to 1 cup)

Steps:

  • Preheat oven to 375° F. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
  • In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
  • In a separate large bowl, or in the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy. Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if it's a bit curdled looking.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the rhubarb and spread into prepared skillet. Sprinkle the top of the batter with raspberries, pressing them into the batter just a bit.
  • In a medium bowl, mix together the flour, sugar, and salt. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. Sprinkle over the top of the coffee cake batter, taking care to let most of the raspberries peek through.
  • Place skillet in oven and bake for about 50 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. Let cool for at least 1 hour before serving. When served still warm, it will be very tender (and also highly irresistible!).

Nutrition Facts : Calories 318 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 297 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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

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

RHUBARB RASPBERRY COFFEE CAKE



Rhubarb Raspberry Coffee Cake image

Recipe from Cottage Life magazine, April/May 1998. It won first prize in a contest. A tasty combination of rhubarb, raspberries, blueberries or cherries. Vary the fruits according to seasons such as strawberries, apples, peaches, plums, pears, blackberries. I used recipe #78579 to grease the pan.

Provided by foodtvfan

Categories     Breads

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup butter
1 egg
1/2 cup light cream (10%)
3 cups fresh rhubarb, chopped
1 cup fresh raspberry
1/2 cup fresh blueberries or 1/2 cup sour pitted cherries
1 cup granulated sugar
1/4 cup all-purpose flour
1 egg
2 tablespoons butter, melted
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup butter
2 tablespoons light cream (10%)

Steps:

  • BASE:.
  • Combine flour, sugar and baking powder.
  • Cut in butter until mixture is consistency of fine crumbs.
  • Beat egg and cream together.
  • Add to dry mixture, stirring to make a soft sticky dough.
  • Pat dough into a greased 9"x13"x2" baking pan.
  • FILLING:.
  • Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
  • Toss lightly.
  • Beat egg and melted butter together.
  • Add to fruit, stirring gently to mix.
  • Spread over dough.
  • TOPPING:.
  • Mix flour, sugar and baking powder together.
  • Cut in the butter.
  • Add cream, stirring to make a crumbly mixture.
  • Sprinkle evenly over fruit.
  • BAKING:.
  • Preheat oven to 325 degrees Fahrenheit.
  • Bake for 45 to 55 minutes or until golden.
  • Cut into squares.

Nutrition Facts : Calories 404, Fat 17.1, SaturatedFat 10.3, Cholesterol 74.8, Sodium 213, Carbohydrate 59.5, Fiber 2.1, Sugar 34.8, Protein 4.9

RHUBARB/RASPBERRY COFFEE CAKE



RHUBARB/RASPBERRY COFFEE CAKE image

I honestly don't know where I got this recipe but it's soooo good. The tartness of the rhubarb with the sweetness of the raspberry jello really wakes up the tastebuds. I use sugar free raspberry jello but you can use what you have on hand. Serve room temp or warm with ice cream.

Provided by JANE LOUISE

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 17

1 cup packed brown sugar
1 beaten large egg
1 cup sour cream
1/2 cup vegetable oil
1/2 cup buttermilk (or regular milk)
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups chopped rhubarb (measured raw or frozen)
1 sugar free raspberry jello dry
TOPPING:
1/2 stick butter
1/3 cup packed brown sugar
1 teaspoon cinnamon
2/3 cup finely chopped walnuts
1/3 cup oatmeal dry

Steps:

  • 1. In large bowl,whisk together the brown sugar, egg, sour cream, oil, and buttermilk. Add the flour, baking powder, baking soda, and salt to the liquid mixture and blend everything with large spoon. (I use a wooden one) Set aside. In saucepan, saute the rhubarb with 1/4 cup water and the raspberry jello. Stir and cook until rhubarb is just tender,about 5 minutes. Take off heat and drain about 1/2 the jello water off the rhubarb. Pour in the batter and mix thoroughly. Mix all the topping ingredients in a food processor (pulse). Pour batter in greased 9x13 baking dish. Sprinkle the topping evenly on top of batter. Bake in preheated 350 degree oven for 50-55 minutes. Check for doneness with toothpick in center. NOTE: The raspberry jello in the rhubarb not only sweetens the rhubarb (so don't add any sugar) BUT it gives a nice pink color to the batter and finished cake.

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