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Rhubarb Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 10
  • Category: dessert
  • Method: bake
  • Cuisine: American

Description

This is a moist sour cream coffee cake studded with beautiful pieces of rhubarb and topped with a sweet-cinnamon streusel.


Ingredients

Streusel

  • 1/2 cup (63g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar, lightly packed
  • 1/2 tsp ground cinnamon
  • 3 tbsp (45ml) unsalted butter, melted

Cake

  • 1 & 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (75g) unsalted butter, softened
  • 2/3 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup (115g) full-fat or light sour cream (not fat-free)
  • 2 cups (250g) rhubarb, chopped into 1/4″ pieces

Instructions

  1. Preheat oven and grease a 9″ springform pan.
  2. In a small bowl, mix together the flour, sugars, and cinnamon. Stir in the melted butter until all is moist and crumbly. Set aside.
  3. In a medium bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs, one at a time, then vanilla.
  5. Stir in half of the flour mixture, followed by the sour cream, and then the remaining flour mixture until just combined.
  6. Transfer the batter to the prepared pan and spread it out evenly with an offset spatula. Top with the rhubarb and sprinkle evenly with streusel.
  7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

This cake can be stored in an airtight container or wrapped in saran and stored in the fridge for up to 3 days. Best served the day of or the day after.

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