Description
A moist and tender coffee cake filled with tart rhubarb and topped with a buttery streusel crumb, perfect for breakfast or dessert.
Ingredients
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup chopped walnuts (optional)
- 1/3 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1/2 tsp cinnamon (for streusel)
- 3 tbsp cold unsalted butter (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a small bowl, mix rhubarb with 1/2 cup granulated sugar. Set aside.
- In a large bowl, cream together butter and 1/2 cup brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Add to the creamed mixture alternately with sour cream, mixing just until combined.
- Fold in the sugared rhubarb and walnuts, if using.
- Spread the batter evenly in the prepared pan.
- To make streusel topping, combine 1/3 cup brown sugar, 1/4 cup flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan before slicing and serving.
Notes
- Frozen rhubarb can be used if fresh is unavailable—thaw and drain before using.
- Serve warm with whipped cream or a dusting of powdered sugar.
- Store leftovers in an airtight container for up to 3 days.