Description
A delicious Rhubarb Coffee Cake that combines the tartness of rhubarb with a sweet, moist cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped (fresh or frozen)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer for about 2 minutes until creamy.
- Gently fold in the chopped rhubarb until evenly distributed in the batter.
- Pour the batter into the greased baking dish and smooth it out into an even layer.
- In a small bowl, mix the brown sugar and cinnamon, then sprinkle it over the top of the batter.
- Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before cutting into squares and serving.
Notes
- For added sweetness, drizzle a glaze made from powdered sugar and milk over the cooled cake.
- Feel free to substitute rhubarb with fresh strawberries or blueberries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg