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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."
Print Recipe Pin Recipe
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)
  • ⅓ cup red raspberry or strawberry gelatin - 3-ounce package

Streusel Topping

  • 1¼ cups sugar
  • ⅓ 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 ⅓ 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, ⅓ 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
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