Description
This Rhubarb Streusel Coffee Cake is a delightful combination of tangy rhubarb, tender cake, and crunchy streusel topping. Perfect for a spring breakfast or as a dessert, this cake is sure to please with its balance of sweet and tart flavors.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped fresh rhubarb
For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter: Whisk together flour, baking soda, and salt. Cream butter and sugar, then add eggs and vanilla. Mix in dry ingredients and sour cream, then fold in rhubarb. Spread batter in the pan.
- Make the streusel topping: Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake: Bake for 40–45 minutes until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- You can add chopped nuts like pecans or walnuts to the streusel for extra crunch.
- This cake stores well at room temperature for 2–3 days or can be frozen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
