Description
Rhubarb Coffee Cake is a moist cake with sweet-tart rhubarb swirls and a buttery crumb topping, perfect for brunch or spring mornings.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
2 cups chopped fresh rhubarb
1/2 cup brown sugar (for crumb)
1/2 cup all-purpose flour (for crumb)
1/4 cup unsalted butter, melted (for crumb)
1/2 teaspoon ground cinnamon (for crumb)
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. Add butter, eggs, vanilla, and sour cream; mix until smooth.
4. Fold in chopped rhubarb.
5. Pour batter into pan and spread evenly.
6. Mix brown sugar, 1/2 cup flour, melted butter, and cinnamon for crumb topping.
7. Sprinkle crumb over cake batter.
8. Bake 45-50 minutes until a toothpick comes out clean.
9. Let cool slightly before slicing.
Notes
Use fresh rhubarb for best results.
Substitute half rhubarb with strawberries.
Dust with powdered sugar before serving.
Serve warm with coffee, tea, or whipped cream.
Store covered at room temperature or refrigerated.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Breakfast
- Method: Baking
- Cuisine: American