September 24, 2023 7:01 pm

Recipe Rewind

The 1970s housewife was a figure undergoing a significant transition, caught between traditional expectations and the emerging women's liberation movement. While many women continued to fulfill conventional roles of maintaining the home, cooking meals, and raising children, others began challenging these norms and ventured into the workforce. They started questioning the gender roles that had been imposed on them. Despite the household responsibilities, many 1970s housewives were involved in community work and began to assert their rights to equal pay, respect, and opportunities in the workplace.

The emergence of convenience foods in the 1970s was influenced by more women entering the workforce. As women began working outside the home, they had less time to prepare meals, creating a demand for quick, easy-to-prepare food options. Manufacturers responded by developing and marketing convenience foods that could be prepared in a fraction of the time of traditional meals. These products, which included everything from microwave meals to instant soups, were marketed as time-savers for the modern woman. While convenience foods were not solely a result of women entering the workforce, this societal shift certainly played a significant role in their rise to prominence.

This rhubarb coffee cake recipe is a great example; it was published in the 1970 Pillsbury's Bake Off Cook Book and uses ready-made ingredients like frozen rhubarb and flavored gelatin. It's an easy, tangy rhubarb coffee cake with a crunchy streusel topping that comes together quickly. The perfect recipe for any coffee clutch or for the entire family! 

Rhubarb Coffee Cake Recipe

1970 Rhubarb Coffee Cake

​"Real homemade goodness of rhubarb shortcake sparkled with dry raspberry gelatin. Mrs. Ethel Moganston of Washington DC adds a topping with nuts for a crunchy contrast. This cake is easy to prepare with either fresh or frozen rhubarb. A pretty pink color and especially good warm from the oven with whipped cream or ice cream."
Cook Time 45 minutes
Course Dessert
Cuisine American

Equipment

  • 1 13x9 inch baking pan
  • 1 large mixing bowl
  • 1 small mixing bowl
  • electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Rubber spatula or offset spatula (for spreading batter)
  • Cutting board and knife (for rhubarb)

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons butter - at room temperature
  • 1 cup milk
  • 4 cups chopped fresh rhubarb - or 2 cups frozen rhubarb (1 lb package)
  • â…“ cup red raspberry or strawberry gelatin - 3-ounce package

Streusel Topping

  • 1¼ cups sugar
  • â…“ cup flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 6 tablespoons butter, softened
  • 1 cup walnuts, pecans, or almonds

Instructions
 

Rhubarb Coffee Cake

  • ​Grease the bottom only of a 13x0 inch cake pan.
  • Prepare topping and set aside.
  • ​In a separate bowl (the large bowl), combine the dry ingredients: 2 cups of all-purpose flour with ½ cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
  • Cut 2 tablespoons of butter into the flour mixture until it resembles coarse crumbs.
  • ​Add 1 cup of milk and 1 egg. Mix well at medium speed with an electric mixer or in the bowl of a stand mixer with the paddle attachment.
  • ​Pour batter into the prepared pan in one single layer.
  • ​Spoon 4 cups of chopped fresh or frozen rhubarb evenly over the top of batter and sprinkle with â…“ cup of dry raspberry gelatin, then the buttery crumble topping.
  • Bake at 375° for 40-45 minutes until the topping is light golden brown and rhubarb is bubbly. Test for doneness with a toothpick in the center. Cover with foil if the top browns too quickly.
  • Serve warm or cool with whipped cream, a scoop of vanilla ice cream, or a cup of coffee.

Crumb Topping

  • In a small mixing bowl, combine 1¼ cups of sugar, â…“ cup of flour, ½ teaspoon cinnamon, ½ teaspoon nutmeg, 6 tablespoons of butter or margarine, and 1 cup of chopped pecans, walnuts, cashews, or almonds.

Notes

If you are using self-rising flour, omit the baking powder and salt.
Keyword rhubarb coffee cake recipe
Tried this recipe?Let us know how it was!
  • Tips for Success

  • Variations

  • Serving Suggestions

  • Storage

Tips For Success

• Cut rhubarb into uniform half inch chunks for even baking
• Don't overmix the batter after adding flour
• Use room temperature ingredients for better incorporation
• Let the cake cool for 15 minutes before cutting
• Toss rhubarb with a tablespoon of flour to prevent sinking
• Grease the pan well to prevent sticking
• Cover with foil if the top browns too quickly

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid but don't press or squeeze the rhubarb.

Why did my rhubarb sink to the bottom?

• Overmixing the batter, which incorporates too much air
• Using rhubarb pieces that are too large
• Pressing the rhubarb into the batter
• Having a batter that's too soft or liquid

Toss rhubarb with flour before adding to help prevent sinking.

Can I reduce the sugar?

Yes, but remember, rhubarb is quite tart. Monk fruit sweetener can be used 1:1 to replace sugar in the cake batter.

Can I make this ahead?

Yes, rhubarb coffee cake is excellent for making ahead of time. The rhubarb helps keep the cake moist.

Should I peel the rhubarb?

No, just trim the ends and any tough strings.

Can I Halve the Recipe?

Yes, use an 8x8 inch square pan and reduce baking time. Start checking for doneness around 25-30 minutes.

Why is my cake too wet?

When frozen rhubarb thaws, it releases a significant amount of water since the freezing process breaks down its cell structure, making it soft and spongy. Be sure to drain frozen rhubarb well (don't squeeze it). If your rhubarb seems soggy, sprinkle with a tablespoon of cornstarch. 

How do I store extra rhubarb?

Wrap in plastic or use a Ziploc storage bag and refrigerate for up to a week.

This vintage rhubarb coffee cake recipe is more than just a sweet breakfast treat – it's a springtime tradition. The combination of tart rhubarb, moist cake, and buttery crumb topping creates an irresistible harmony that has stood the test of time.

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