Description
Indulge in the delightful flavors of this Rhubarb Coffee Cake, a perfect blend of tangy rhubarb and creamy sour cream. This moist and flavorful cake is ideal for any spring gathering or cozy afternoon snack. Whether you use fresh rhubarb from your garden or thawed frozen rhubarb, this recipe is accessible to everyone. With its easy preparation and versatile serving options, it’s sure to become a favorite in your home. Enjoy it as a sweet dessert, a satisfying snack, or even for breakfast alongside your morning coffee!
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 (thawed)
- 1 cup white granulated sugar (for crumble topping)
- 1/4 cup all-purpose flour (for crumble topping)
- 1/4 cup butter (unsalted, for crumble topping)
- 1 tbsp cinnamon (for crumble topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13 baking pan with non-stick spray.
- In a large bowl, combine eggs, flour, baking soda, salt, sour cream, and sugar. Mix until smooth with an electric mixer.
- Gently fold in rhubarb until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- For the crumble topping: mix sugar, flour, and cinnamon in a separate bowl. 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 slice (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg