Rhubarb Coffee Cake

Health score
1%
Rhubarb Coffee Cake
160 min.
15
252kcal

Suggestions


Indulge in the delightful flavors of our Rhubarb Coffee Cake, a perfect treat for any morning meal, brunch, or dessert occasion. This cake combines the tartness of fresh rhubarb with the sweetness of a classic yellow cake mix, creating a harmonious balance that will tantalize your taste buds. With a moist and tender crumb, this coffee cake is not only easy to make but also a crowd-pleaser, serving up to 15 people!

Imagine the aroma wafting through your kitchen as this cake bakes to a golden brown, inviting everyone to gather around the table. The addition of cream cheese adds a rich creaminess that elevates the texture, while the crumb topping provides a satisfying crunch. Whether enjoyed with a steaming cup of coffee or as a sweet finish to your brunch spread, this Rhubarb Coffee Cake is sure to impress your family and friends.

Ready in just 160 minutes, this recipe is perfect for those who want to savor the joys of baking without spending all day in the kitchen. So, roll up your sleeves, gather your ingredients, and get ready to create a delicious masterpiece that will have everyone asking for seconds!

Ingredients

  • 0.3 cup butter softened
  • oz cream cheese softened
  •  eggs 
  • 0.5 cup flour all-purpose
  • 0.8 cup milk 
  • cups rhubarb fresh chopped
  • 0.8 cup sugar 
  • teaspoon vanilla 
  • box cake mix yellow

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 325F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
  3. In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
  4. In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form.
  5. Sprinkle over top of batter.
  6. Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.

Nutrition Facts

Calories252kcal
Protein5.9%
Fat25.85%
Carbs68.25%

Properties

Glycemic Index
14.87
Glycemic Load
9.64
Inflammation Score
-3
Nutrition Score
5.3960869467777%

Flavonoids

Catechin
0.35mg
Epicatechin
0.08mg
Epicatechin 3-gallate
0.1mg

Nutrients percent of daily need

Calories:251.64kcal
12.58%
Fat:7.29g
11.21%
Saturated Fat:2.85g
17.83%
Carbohydrates:43.3g
14.43%
Net Carbohydrates:42.48g
15.45%
Sugar:25.96g
28.84%
Cholesterol:39.93mg
13.31%
Sodium:322.39mg
14.02%
Alcohol:0.09g
100%
Alcohol %:0.12%
100%
Protein:3.74g
7.49%
Phosphorus:150.32mg
15.03%
Calcium:114.04mg
11.4%
Vitamin B2:0.18mg
10.51%
Folate:36.89µg
9.22%
Selenium:6.11µg
8.72%
Vitamin B1:0.13mg
8.51%
Manganese:0.13mg
6.54%
Iron:1.11mg
6.18%
Vitamin A:295.35IU
5.91%
Vitamin K:5.96µg
5.68%
Vitamin B3:1.12mg
5.6%
Vitamin E:0.63mg
4.19%
Vitamin B5:0.37mg
3.74%
Fiber:0.82g
3.28%
Vitamin B12:0.19µg
3.25%
Potassium:107.62mg
3.07%
Vitamin B6:0.06mg
2.91%
Magnesium:9.49mg
2.37%
Zinc:0.33mg
2.21%
Copper:0.04mg
2.13%
Vitamin D:0.31µg
2.07%
Vitamin C:1.31mg
1.59%