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Old-Fashioned Rhubarb Coffee Cake Cobbler

Old-Fashioned Rhubarb Coffee Cake Cobbler

Tart rhubarb baked under a tender coffee cake layer with a buttery cinnamon streusel
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

INGREDIENTS

Rhubarb Filling

  • 4 cups rhubarb sliced
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt.

Coffee Cake Batter

  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 6 tbsp unsalted butter melted and cooled
  • 1 large egg
  • 1 cup sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk as needed.

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 6 tbsp cold unsalted butter cubed
  • 1/2 cup old fashioned rolled oats optional
  • 1/3 cup chopped pecans or walnuts optional.

For Serving

  • vanilla ice cream or whipped cream optional.

INSTRUCTIONS

Prep and Filling

  • Heat oven to 350 F and grease a 9 x 13 inch baking dish
  • mix rhubarb sugar cornstarch lemon juice vanilla and salt until evenly coated then spread in the baking dish in an even layer.

Batter and Bake

  • Whisk flour sugar baking powder baking soda and salt
  • whisk in melted butter egg sour cream and vanilla just until combined adding milk only if needed for a thick spreadable batter
  • dollop batter over rhubarb and gently spread to mostly cover
  • mix streusel flour brown sugar cinnamon and salt then cut in cold butter until crumbly and stir in oats or nuts if using
  • sprinkle streusel evenly over the batter
  • bake until the top is golden and a toothpick in the cake layer comes out clean and the fruit is bubbling at the edges about 40 to 50 minutes
  • cool 15 minutes before serving.

Notes

1. Use fresh or frozen rhubarb thawed and drained 2. adjust sugar to taste based on rhubarb tartness 3. swap sour cream for buttermilk and use 2 tbsp more flour if batter seems thin 4. add 1/2 tsp ground ginger or orange zest for extra flavor 5. store covered refrigerated up to 4 days and rewarm before serving

Nutrition

Calories: 320kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g