Description
Rhubarb Coffee Cake is a delightful treat that perfectly balances the tartness of fresh rhubarb with the richness of sour cream, resulting in a moist and flavorful cake. Ideal for brunches, afternoon snacks, or sweet indulgences any day, this recipe is simple enough for novice bakers yet satisfying for seasoned pros. With a crumbly topping that adds texture and flavor, this cake is sure to be a crowd-pleaser. Plus, it can be made with either fresh or frozen rhubarb, making it accessible year-round. Enjoy a slice warm or at room temperature with coffee, tea, or even a scoop of ice cream for an elevated experience.
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 rhubarb (fresh or thawed frozen)
- 1 cup sugar (for topping)
- 1/4 cup flour (for topping)
- 1/4 cup unsalted butter (for topping)
- 1 tbsp cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9X13 baking pan with non-stick cooking spray.
- In a large mixing bowl, combine eggs, sugar, baking soda, salt, flour, and sour cream; mix until smooth.
- Gently fold in rhubarb until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- For the topping, mix together sugar, flour, and cinnamon; cut in butter until crumbly. Sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg