One-Bowl Rhubarb Coffee Cake
This One-Bowl Rhubarb Coffee Cake is a simple and delicious dessert that combines tart rhubarb with a sweet, moist cake.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Cake
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup sour cream
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, chopped
For the Topping
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- 3 tablespoon unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Add sour cream, vegetable oil, egg, and vanilla extract to the dry ingredients and mix until combined.
- Fold in the chopped rhubarb gently into the batter.
- For the topping, mix brown sugar, flour, cinnamon, and softened butter until crumbly.
- Pour the batter into the prepared baking dish and sprinkle the topping over it.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
You can substitute rhubarb with other fruits like strawberries or apples if desired.