Description
Moist and delicious rhubarb coffee cake made with sour cream and fresh rhubarb, topped with a sweet cinnamon crumble.
Ingredients
Scale
- 2 eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup sour cream
- 2 1/2 cups fresh rhubarb
- 1 cup granulated sugar (topping)
- 1/4 cup all-purpose flour (topping)
- 1/4 cup unsalted butter
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan
- Mix eggs, sugar, baking soda, salt, flour, and sour cream in a large bowl
- Beat until smooth with an electric mixer
- Fold in rhubarb gently
- Pour batter into prepared pan
- Mix topping ingredients and cut in butter until crumbly
- Sprinkle topping evenly over batter
- Bake for 45-50 minutes until a tester comes out clean
- Cool slightly before slicing and serving
Notes
- Use fresh or thawed rhubarb
- Drain frozen rhubarb well before using
- Do not overmix the batter
- Use full-fat sour cream for best results
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 38
- Sodium: 228
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 1
- Protein: 4
- Cholesterol: 39