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
- Preheat oven and grease a 9″ springform pan.
- In a small bowl, mix together the flour, sugars, and cinnamon. Stir in the melted butter until all is moist and crumbly. Set aside.
- In a medium bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs, one at a time, then vanilla.
- Stir in half of the flour mixture, followed by the sour cream, and then the remaining flour mixture until just combined.
- 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.
- 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.