Description

Rhubarb Coffee Cake is a delightful springtime treat that perfectly balances the tartness of fresh rhubarb with the creamy richness of sour cream. This moist and flavorful cake is ideal for brunch, coffee breaks, or dessert, ensuring it will be the star at any gathering. With its simple preparation and appealing aroma wafting through your kitchen, your family and friends will be clamoring for seconds. Suitable for both novice and experienced bakers, this recipe uses readily available ingredients, allowing you to enjoy this delicious cake year-round.

Ingredients

Scale

2 eggs
1 1/4 cup 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
For Crumble Topping: 1 cup sugar
1/4 cup flour
1/4 cup unsalted butter
1 tbsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and prepare a 9×13 baking pan with non-stick spray.
In a large bowl, mix eggs, sugar, baking soda, salt, flour, and sour cream using an electric mixer until smooth.
Gently fold in rhubarb until evenly combined.
Pour batter into the prepared pan.
In a separate bowl, combine crumble topping ingredients until crumbly; sprinkle over the batter.
Bake for 45-50 minutes or until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 22g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg