Description
A delightful treat that combines the tartness of rhubarb with the sweetness of a moist coffee cake, perfect for brunches or afternoon snacks.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup sour cream
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- Cream the butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Mix the dry ingredients into the wet ingredients gently until just combined.
- Fold in the chopped rhubarb until evenly distributed.
- Pour half of the batter into the prepared baking pan and sprinkle with half of the brown sugar and cinnamon mixture.
- Add the remaining batter on top and sprinkle with the rest of the brown sugar and cinnamon.
- Bake for approximately 40-45 minutes until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature, optionally dusted with powdered sugar or paired with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb, coffee cake, dessert, brunch, baking