Dessertschocolatewithgrace4.8
Rhubarb Coffee Cake
An old fashioned Rhubarb Coffee Cake with a double crumb brown sugar cinnamon topping. Ready in under an hour.
👥 18 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Cake Instructions
2
Preheat the oven to 350°F. Line a 9x13 pan with parchment or grease it with butter. Set aside.
3
Combine the butter and sugar in a large bowl and beat with an electric mixer until fluffy. Add the eggs and vanilla and beat again. Stir in the sour cream.
large eggs2
4
In a separate bowl, whisk together the flour and baking soda. Gently stir the flour into the wet ingredients, just until combined. Add the rhubarb and stir to mix throughout.
baking soda1 teaspoonrhubarb (very finely diced, about ⅙-¼ inch)2 cups
5
Cinnamon Streusel Instructions
cinnamon2 teaspoons
6
Combine the flour, brown sugar, and cinnamon in a small bowl. Pour the melted butter into the bowl and stir with a fork to combine and form crumbs.
cinnamon2 teaspoons
7
Scoop half of the cake batter into the prepared pan and spread it across the pan. Sprinkle with half of the streusel mixture. Top with spoonfuls of the remaining cake batter spread across the pan. Scatter the remaining streusel over the top.
8
Bake at 350°F for ⏱️ 30-34 minutes or until a toothpick inserted in the batter just barely comes out clean. Serve slightly warm or at room temperature.
Nutrition Facts
calories
333 kcal
fat Content
16 g
serving Size
1 piece
fiber Content
1 g
sugar Content
26 g
sodium Content
177 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
60 mg
carbohydrate Content
45 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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