Order Your Almanac Today!

Rhubarb Coffee Cake

Photo Credit
irene_k/shutterstock
The Editors
Yield
Serves 12.
Category
Quickbreads, Coffee Cakes
Course
Desserts
Sources
Yankee's B&B and Inn Directory
Print Friendly and PDF

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? Delicious!

For more rhubarb recipes (breads, pies, upside-down cake, spread), see our “Best Rhubarb Recipes” page.

For the cake:

Ingredients
2 cups all-purpose flour, plus extra for pan
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup unsalted butter, at room temperature, plus extra for pan
1-1/2 cups firmly packed light-brown sugar
1 large egg
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups fresh rhubarb, cut into 1/2-inch chunks
Instructions
  1. Preheat oven to 350º. Grease and flour a 9×13–inch baking pan. Set aside.
  2. In a medium-sized bowl, whisk together flour, baking soda, and salt, and set aside.
  3. In a large mixing bowl, cream together butter and brown sugar until fluffy, 4-6 minutes. Beat egg in.
  4. 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
1/2 cup sugar
Optional: 1/2 cup chopped nuts
1 teaspoon cinnamon
1 tablespoon butter, melted
Instructions
  1. In a small bowl, combine sugar, nuts (optional), cinnamon, and melted butter; sprinkle over the top of the cake. 
  2. Bake 40 to 50 minutes.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
What's cooking in The Old Farmer's Store?
More Like This
No content available.
Comments

Wendy Brecht (not verified)

5 years 2 months ago

Can you use frozen rhubarb instead of fresh and if so, do I have to adjust liquid

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.

janet ramani (not verified)

6 years 2 months ago

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