Rhubarb Coffee Cake

Top down view of coffee cake with pieces of rhubarb on top sitting in white baking dish all on white surface

While not a traditional coffee cake with the addition of rhubarb, this recipe does not disappoint! The perfect balance of moisture and flavor combine for a tart yet sweet treat!

Course Breakfast

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 329kcal

Author Kaleb

Ingredients

¾ cup white granulated sugar
¾ cup light brown sugar
2 cups + 1 tbsp flour separated
2 tsp baking powder
1 tsp salt
1 ½ tsp cinnamon
¾ cup butter cold, cut into pieces
2 large eggs
1 cup sour cream
1 tsp vanilla extract
1 ½ cups chopped rhubarb

Instructions

Preheat oven to 350°F. Grease a 9x9" baking dish and set aside.
In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 ¼ cups of the mixture and set aside.
To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes. Remove from oven and cool 15 minutes before serving.

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