Description

Rhubarb Coffee Cake is a delightful springtime treat that perfectly balances the tartness of rhubarb with a rich, moist cake. This recipe makes use of either fresh or frozen rhubarb and incorporates creamy sour cream, resulting in a cake that’s irresistibly flavorful. Ideal for brunch, afternoon tea, or as an everyday snack, this cake is sure to impress your family and friends. Its unique flavor profile and moist texture make it a standout dessert that celebrates the season’s bounty.

Ingredients

Scale

2 eggs
1 1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
1 cup sour cream
2 1/2 cups fresh or frozen rhubarb (defrosted)
For crumble topping: 1 cup white sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter
1 tbsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13 baking pan with non-stick spray.
In a large bowl, mix together the eggs, flour, baking soda, salt, sour cream, and sugar using an electric mixer until smooth.
Gently fold in the rhubarb until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan.
In a separate bowl, combine sugar, flour, and cinnamon for the crumble topping. Cut in butter until crumbly.
Sprinkle the crumble mixture over the batter and bake for 45-50 minutes or until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 290
Sugar: 22g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg