EASY RHUBARB COFFEE CAKE Recipe

Ingredients

  • 1 pound rhubarb (5 or 6 (6-inch) stalks)
  • 1 large lemon
  • 1 (15.25-ounce) box vanilla or yellow cake mix
  • 1 2/3 cups packed light brown sugar, divided
  • 1 1/4 cups water, divided
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, divided
  • 2 teaspoons ground cinnamon
  • 3 tablespoons cornstarch
  • 3 large eggs

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper so that it hangs off two sides to form a sling. Cut 1 pound rhubarb crosswise into 1/2-inch pieces (about 3 1/2 cups) and juice 1 large lemon.

2. Place the rhubarb, lemon juice, 1/3 cup packed light brown sugar, 3 tablespoons cornstarch, and 1/4 cup of the water in a small saucepan. Bring to a simmer over medium heat and cook until the rhubarb is slightly tender and the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes.

3. Remove from the heat and set aside to cool while you prepare the cake mix.Place 8 tablespoons (1 stick) unsalted butter in a large microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove, then pour into a large bowl.)

4. Set aside 1/4 cup of the cake mix. Add the remaining cake mix, remaining 1 cup water, and 3 large eggs to the butter and whisk until smooth. Place the remaining 1 1/3 cups packed light brown sugar, reserved cake mix, and 2 teaspoons ground cinnamon in a medium bowl.

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper so that it hangs off two sides to form a sling. Cut 1 pound rhubarb crosswise into 1/2-inch pieces (about 3 1/2 cups) and juice 1 large lemon.

2. Place the rhubarb, lemon juice, 1/3 cup packed light brown sugar, 3 tablespoons cornstarch, and 1/4 cup of the water in a small saucepan. Bring to a simmer over medium heat and cook until the rhubarb is slightly tender and the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes.

3. Remove from the heat and set aside to cool while you prepare the cake mix.Place 8 tablespoons (1 stick) unsalted butter in a large microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove, then pour into a large bowl.)

4. Set aside 1/4 cup of the cake mix. Add the remaining cake mix, remaining 1 cup water, and 3 large eggs to the butter and whisk until smooth. Place the remaining 1 1/3 cups packed light brown sugar, reserved cake mix, and 2 teaspoons ground cinnamon in a medium bowl.

Enjoy!!

Recipe by: The Kitchn

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