Delicious Rhubarb Coffee Cake Recipe for Cozy Mornings
Enjoy this delightful rhubarb coffee cake recipe, perfect for cozy mornings with its tangy flavor and rich texture.
Equipment
- 9X13 baking pan
- Large mixing bowl
- Medium bowl
- - Spoon
Ingredients
For the Batter
- 2 eggs eggs essential for binding and moisture
- 1.25 cups sugar balances tartness of rhubarb
- 1 teaspoon baking soda helps the cake rise
- 0.5 teaspoon salt enhances flavor
- 2 cups all-purpose flour base of the cake
- 1 cup sour cream adds moisture and tang
- 2.5 cups fresh rhubarb unique tart flavor
For the Crumble Topping
- 1 cup white granulated sugar adds sweetness
- 0.25 cup all-purpose flour binds the crumble
- 0.25 cup butter unsalted for richness
- 1 tablespoon cinnamon adds aromatic flavor
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13 baking pan with non-stick cooking spray.
- Mix the batter by combining eggs, flour, baking soda, salt, sour cream, and sugar in a large bowl.
- Fold in the chopped rhubarb gently using a spoon.
- Pour the batter into your prepared pan, spreading it evenly.
- Combine sugar, flour, and cinnamon in a medium bowl for the crumble topping.
- Cut in the unsalted butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the batter in the pan.
- Bake the cake for 45-50 minutes, or until a cake tester comes out clean.
- Optional: Dust with powdered sugar before serving.
Notes
Store at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.