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Rhubarb Coffee Cake

Photo Credit
irene_k/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 12.
Category
Quickbreads, Coffee Cakes
Course
Desserts
Sources
Yankee's B&B and Inn Directory

What better way to start the morning than with a steaming mug of coffee and a generous piece of tangy rhubarb coffee cake with cinnamon-sugar topping? Delicious!

For more rhubarb recipes (breads, pies, upside-down cake, spread), see our “Best Rhubarb Recipes” page.

For the cake:

Ingredients
2 cups all-purpose flour, plus extra for pan
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup unsalted butter, at room temperature, plus extra for pan
1-1/2 cups firmly packed light-brown sugar
1 large egg
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups fresh rhubarb, cut into 1/2-inch chunks

Instructions

  1. Preheat oven to 350º. Grease and flour a 9×13–inch baking pan. Set aside.
  2. In a medium-sized bowl, whisk together flour, baking soda, and salt, and set aside.
  3. In a large mixing bowl, cream together butter and brown sugar until fluffy, 4-6 minutes. Beat egg in.
  4. Add a third of the flour mixture and stir gently.  Add half the sour cream and stir. Repeat with flour mixture, remaining sour cream, and remaining flour mixture. Stir in vanilla and rhubarb and spread batter into prepared pan.

See below for topping!

Topping:

Ingredients
1/2 cup sugar
Optional: 1/2 cup chopped nuts
1 teaspoon cinnamon
1 tablespoon butter, melted

Instructions

  1. In a small bowl, combine sugar, nuts (optional), cinnamon, and melted butter; sprinkle over the top of the cake. 
  2. Bake 40 to 50 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Wendy Brecht</span> Fri, 05/15/2020 - 18:09
Can you use frozen rhubarb instead of fresh and if so, do I have to adjust liquid
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 05/19/2020 - 11:19

Hi, Wendy. Yes, you can use frozen rhubarb but you should thaw it first. Also, since the frozen rhubarb will be less dense once thawed, you should use a little bit more than called for in the recipe. No need to adjust liquid.

 <span>Janet Ramani</span> Sun, 04/28/2019 - 07:01
I wish you would put nutrition facts on your recipes. I need to know the carbs. per serving for my son who is diabetic. thanks