Rhubarb Coffee Cake
An old fashioned Rhubarb Coffee Cake with a double crumb brown sugar cinnamon topping. Ready in under an hour.
Servings: 18 servings
Ingredients
For the Coffee Cake
- ½ cup butter room temperature
- 1½ cups sugar
- 2 large eggs
- 1 cup sour cream *
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups rhubarb very finely diced, about ⅙-¼ inch
For the Streusel Topping
- 1⅓ cup all-purpose flour
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
- ¾ cup melted butter
Instructions
Cake Instructions
- Preheat the oven to 350°F. Line a 9x13 pan with parchment or grease it with butter. Set aside.
- Combine the butter and sugar in a large bowl and beat with an electric mixer until fluffy. Add the eggs and vanilla and beat again. Stir in the sour cream.
- In a separate bowl, whisk together the flour and baking soda. Gently stir the flour into the wet ingredients, just until combined. Add the rhubarb and stir to mix throughout.
Cinnamon Streusel Instructions
- Combine the flour, brown sugar, and cinnamon in a small bowl. Pour the melted butter into the bowl and stir with a fork to combine and form crumbs.
- Scoop half of the cake batter into the prepared pan and spread it across the pan. Sprinkle with half of the streusel mixture. Top with spoonfuls of the remaining cake batter spread across the pan. Scatter the remaining streusel over the top.
- Bake at 350°F for 30-34 minutes or until a toothpick inserted in the batter just barely comes out clean. Serve slightly warm or at room temperature.
Notes
Greek yogurt may be substituted for the sour cream in this recipe.
Nutrition
Serving: 1piece | Calories: 333kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 177mg | Potassium: 104mg | Fiber: 1g | Sugar: 26g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg