Description
Moist rhubarb coffee cake made with sour cream and a sweet cinnamon crumble topping, perfect for brunch or dessert.
Ingredients
Scale
- 2 eggs
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup sour cream
- 2 1/2 cups rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan
- Mix eggs, sugar, baking soda, salt, flour, and sour cream in a bowl
- Beat until smooth using an electric mixer
- Fold in rhubarb gently
- Pour batter into prepared pan
- Mix sugar, flour, and cinnamon for topping
- Cut in butter until crumbly
- Sprinkle topping over batter evenly
- Bake for 45 to 50 minutes until a tester comes out clean
Notes
- Use fresh or well-drained frozen rhubarb
- Do not overmix the batter
- Let the cake cool slightly before slicing for best texture
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 295
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg