Description
This Rhubarb Streusel Coffee Cake combines tart, fresh rhubarb with a tender, moist cake base and a crunchy cinnamon-sugar streusel topping. Perfect for breakfast, brunch, or dessert, this easy-to-make coffee cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the egg, then mix in sour cream and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix just until everything is blended; avoid overmixing to keep the cake tender.
- Fold in Rhubarb: Gently fold the chopped fresh rhubarb into the batter, distributing evenly without crushing.
- Spread Batter: Spread the batter evenly in the prepared baking dish to ensure even cooking.
- Make Streusel Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
- Add Topping and Bake: Sprinkle the streusel topping evenly over the cake batter. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- If using frozen rhubarb, thaw fully and drain excess moisture before folding into the batter to prevent sogginess.
- This coffee cake pairs beautifully with freshly brewed coffee or a scoop of vanilla ice cream for an indulgent treat.
- Make sure to not overmix the batter once the dry ingredients are added to keep the cake soft and tender.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
