Rhubarb Coffee Cake
Tender sour cream coffee cake packed with tart rhubarb and finished with a buttery cinnamon streusel
PRINT PINServings 12
INGREDIENTS
Cake Batter
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream.
Rhubarb Layer
- 2 cups rhubarb diced
- 2 tbsp granulated sugar
- 1 tbsp all purpose flour.
Streusel Topping
- ¾ cup light brown sugar packed
- ¾ cup all purpose flour
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- 6 tbsp unsalted butter melted
- ½ cup chopped pecans optional.
Vanilla Glaze Optional
- ¾ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Prep
- heat oven to 350 F
- grease a 9x13 inch baking pan or line with parchment
- whisk flour baking powder baking soda and salt in a bowl
- toss rhubarb with sugar and 1 tbsp flour and set aside
- mix streusel ingredients until crumbly and set aside.
Batter And Assembly
- cream butter and granulated sugar until light and fluffy
- beat in eggs one at a time then vanilla
- mix in half the dry ingredients then sour cream then remaining dry ingredients just until combined
- spread half the batter in the pan
- sprinkle rhubarb evenly over batter
- dollop and spread remaining batter over rhubarb
- scatter streusel evenly over the top.
Bake And Finish
- bake until the center springs back and a toothpick comes out with moist crumbs 45 to 55 minutes
- cool in pan 20 minutes then slice
- if using glaze whisk powdered sugar milk vanilla and salt then drizzle over slightly warm or fully cooled cake.
Notes
1. Use fresh or frozen rhubarb thawed and well drained. Substitute full fat Greek yogurt for sour cream. Add 1 tsp orange zest or 0.25 tsp ground ginger for extra flavor. If topping browns too fast loosely tent with foil for the last 10 to 15 minutes
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g