Description
A delicious coffee cake made with sour cream and fresh rhubarb, perfect for breakfast or dessert.
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 the oven to 350°F (175°C).
- In a bowl, mix the brown sugar, flour, cinnamon, nutmeg, and cubed cold butter until crumbly for the streusel topping.
- If desired, stir in chopped walnuts or pecans.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the diced rhubarb gently.
- Pour half of the batter into a greased 9×13 inch pan, sprinkle half of the streusel mixture over it.
- Add the remaining batter on top, and finish with the rest of the streusel.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Make sure to use fresh rhubarb for the best flavor.
- This cake can be stored in an airtight container for several days.
- Optional: Serve warm with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg