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Rhubarb Coffee Cake

Rhubarb Coffee Cake

This Rhubarb Coffee Cake is a delicious treat that combines the tartness of rhubarb with a sweet, soft cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 cups all-purpose flour plus 1 tablespoon separated
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoon ground cinnamon
  • 12 tablespoon unsalted butter cold, cut into pieces
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
For the Topping
  • 1 ½ cups chopped rhubarb

Equipment

  • Mixing Bowl
  • Baking pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a baking pan.
  2. In a mixing bowl, combine the granulated sugar, light brown sugar, 2 cups of flour, baking powder, kosher salt, and ground cinnamon.
  3. Add the cold butter pieces to the dry ingredients and mix until crumbly.
  4. In another bowl, whisk together the eggs, sour cream, and vanilla extract. Add this mixture to the dry ingredients and stir until combined.
  5. Gently fold in the chopped rhubarb and pour the batter into the prepared baking pan.
  6. Bake for 40 minutes or until a toothpick inserted comes out clean.

Notes

Let the cake cool before serving. This cake pairs well with coffee.