Description
A moist and tangy coffee cake with a sweet streusel topping and fresh rhubarb.
Ingredients
Scale
- For the Streusel:
- 1 cup brown sugar, packed
- ½ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup cold butter, cubed
- 1 cup chopped walnuts or pecans (optional)
- For the Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 2½ cups diced fresh rhubarb (about ½-inch pieces)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Make the streusel: Mix brown sugar, flour, cinnamon, and nutmeg. Cut in cold butter until crumbly. Stir in nuts if using. Set aside.
- Make the cake: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add flour mixture and sour cream, beginning and ending with flour. Fold in rhubarb.
- Spread batter in pan. Sprinkle streusel evenly on top.
- Bake 45-50 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Use fresh rhubarb for best texture.
- If rhubarb is very tart, toss it with 1-2 tablespoons of sugar before adding to batter.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: rhubarb coffee cake, sour cream cake, streusel cake