Description
This Rhubarb Coffee Cake is tender, moist, and full of flavor, making it the perfect treat for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped rhubarb
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped rhubarb gently to avoid breaking it down too much.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, you can mix in some chopped nuts or a streusel topping before baking.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: Rhubarb Coffee Cake Recipes, Tender Rhubarb Cake, Moist Rhubarb Cake, Flavorful Coffee Cake with Rhubarb, Easy Rhubarb Cake Recipe