Description
Rhubarb Coffee Cake is a delightful treat that brings together the tartness of rhubarb and the creamy richness of sour cream in a moist, flavorful cake. Perfect for brunches, afternoon snacks, or dessert, this recipe is both easy to prepare and versatile enough to suit any occasion. Topped with a crunchy crumble, it will impress your guests and satisfy your cravings. Whether you serve it warm or at room temperature, this coffee cake is sure to be a hit!
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 fresh or frozen rhubarb (defrosted if frozen)
- For the crumble topping: 1 cup sugar
- 1/4 cup flour
- 1/4 cup unsalted butter
- 1 tbsp cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and spray a 9×13 baking pan with non-stick cooking spray.
- In a large bowl, combine eggs, flour, baking soda, salt, sour cream, and sugar. Mix with an electric hand mixer until smooth.
- Gently fold in the rhubarb until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- In another bowl, mix sugar, flour, and cinnamon for the crumble topping. Cut in the butter until crumbly and sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 25g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg