Description
A moist and tangy coffee cake with rhubarb and a sweet streusel topping.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) sour cream, full-fat
- 2 cups (250g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (200g) rhubarb, chopped
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (55g) unsalted butter, cold and cubed
- 1/2 cup (50g) chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan.
- Beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and sour cream.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture.
- Fold in chopped rhubarb and spread batter into the pan.
- For streusel, combine brown sugar, flour, cinnamon, and cold butter until crumbly. Mix in pecans if using.
- Sprinkle streusel evenly over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use fresh rhubarb for best results.
- If using frozen rhubarb, thaw and drain excess liquid.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: sour cream rhubarb coffee cake, rhubarb dessert, streusel cake