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.
For the cake:
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!
In a small bowl, combine sugar, nuts (optional), cinnamon, and melted butter; sprinkle over the top of the cake. Bake 40 to 50 minutes.