Rhubarb Coffee Cake
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!
Servings: 12 servings
Ingredients
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 cups + 1 tbsp all-purpose flour separated
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 12 tbsp (1 ½ sticks) unsalted 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 9 x 9-inch baking dish and set aside.
- In a large bowl, combine the granulated sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.¾ cup granulated sugar, ¾ cup light brown sugar, 2 cups + 1 tbsp all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt, 1 ½ tsp ground 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.12 tbsp (1 ½ sticks) unsalted butter
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla extract. 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.2 large eggs, 1 cup sour cream, 1 tsp vanilla extract, 1 ½ cups chopped rhubarb, 2 cups + 1 tbsp all-purpose flour
- 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.
Video
Nutrition
Serving: 1serving | Calories: 329kcal