Description
A delightful coffee cake that combines the tartness of fresh rhubarb with a sweet, buttery cake and a crunchy cinnamon streusel topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then add the sour cream and vanilla extract, mixing until smooth.
- Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
- Gently fold in the chopped rhubarb.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
For added flavor, experiment with different spices in the streusel, like nutmeg. You can also add chopped nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: rhubarb, coffee cake, dessert, baking, brunch