Description
Rhubarb Coffee Cake is a delightful springtime treat that harmoniously blends the tartness of fresh rhubarb with creamy sour cream for a moist, flavorful cake. Perfect for brunch or dessert, this easy-to-make recipe will impress friends and family alike. Whether you choose to use fresh or frozen rhubarb, this cake captures the essence of seasonal baking and is versatile enough to customize with your favorite mix-ins. Enjoy it warm with a dusting of powdered sugar, a dollop of whipped cream, or alongside a cup of coffee for a truly cozy experience.
Ingredients
Scale
- 2 eggs
- 1 1/4 cups 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 frozen)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9X13 baking pan with non-stick spray.
- In a mixing bowl, combine eggs, sugar, baking soda, salt, flour, and sour cream; mix until smooth.
- Gently fold in the rhubarb until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- In another bowl, mix crumble topping ingredients: sugar, flour, cinnamon, and butter until crumbly; sprinkle over the batter.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Let cool slightly before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg