Homemade Rhubarb Coffeecake

Homemade Rhubarb Coffeecake, 6.0 out of 10 based on 1 rating
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Rating: 6.0/10 (1 vote cast)

Wow, this sounds good right now: rhubarb coffee cake. In case you missed the recipe in Lovina’s column this week, I will repeat it here, this time with a photo of fresh-from-the-oven rhubarb coffeecake.  Rhubarb is starting to come up now so you’ll definitely want to try this delicious cake.  A scoop of vanilla ice cream on the cake while it is still warm is a favorite way for the Amish Cook to eat it.  Here is a repeat of the recipe:

  • 1½ cups brown sugar
  • ½ cup shortening
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1½ cups chopped rhubarb


  •  ¼ cup white sugar
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • 1 tablespoon butter

In a large mixing bowl, cream shortening, sugar and egg. In another bowl, combine flour, soda and salt. Add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread into a greased 9-by-13-inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 degrees Fahrenheit for 45 to 50 minutes.


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