Rhubarb Coffee Cake
What better way to start the morning than with a steaming mug of coffee and a generous piece of tangy rhubarb coffee cake with cinnamon-sugar topping?
This recipe is wonderful to bring to potlucks, church gatherings, and any morning of the week!
For more rhubarb recipes (breads, pies, upside-down cake, spread), see our “Best Rhubarb Recipes” page.
Photo Credit:
For the cake:
Ingredients
Instructions
Preheat oven to 350º. Grease and flour a 9×13–inch baking pan. Set aside.
In a medium-size bowl, whisk together flour, baking soda, and salt, set aside.
In a large mixing bowl, cream together butter and brown sugar until fluffy, 4-6 minutes. Beat egg in.
Add a third of the flour mixture and stir gently. Add half the sour cream and stir. Repeat with flour mixture, remaining sour cream, and remaining flour mixture. Stir in vanilla and rhubarb and spread batter into prepared pan.
See below for topping!
Topping:
Ingredients
Instructions
In a small bowl, combine sugar, nuts (optional), cinnamon, and melted butter; sprinkle over the top of the cake. Bake 40 to 50 minutes.
Yield:
Preparation Time
Total Time
Category
Course
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Reader Comments
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Frozen rhubarb
Can you use frozen rhubarb instead of fresh and if so, do I have to adjust liquid
using frozen rhubarb in recipes
Hi, Wendy. Yes, you can use frozen rhubarb but you should thaw it first. Also, since the frozen rhubarb will be less dense once thawed, you should use a little bit more than called for in the recipe. No need to adjust liquid.
recipes
I wish you would put nutrition facts on your recipes. I need to know the carbs. per serving for my son who is diabetic. thanks