Rhubarb Coffee Cake

Total Time Prep: 20 min. Bake: 45 min. + cooling
Yield 12 servings
Test Kitchen Approved
Start your day off right with this sweet, tart and crumbly rhubarb coffee cake. You can throw it together (with fresh rhubarb!) in the morning and enjoy it with a hot cup of coffee less than an hour later.

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup sour cream
  • 3 cups chopped fresh or frozen rhubarb
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter

Directions

  1. In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla; mix well.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
  3. For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
  4. Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 458 calories, 21g fat (13g saturated fat), 92mg cholesterol, 483mg sodium, 62g carbohydrate (35g sugars, 2g fiber), 6g protein.

With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania
Recipe Creator

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