Description
Classic rhubarb coffee cake recipe with a sour cream batter, fresh rhubarb layer, and thick brown sugar cinnamon streusel topping. Bakes in 55 minutes. Serves 9 squares.
Ingredients
2 cups all-purpose flour, plus 1 tablespoon for tossing rhubarb
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons baking powder
1 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
12 tablespoons unsalted butter, cold and cut into small cubes
2 large eggs, room temperature
1 cup full-fat sour cream
1 teaspoon pure vanilla extract
1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
Instructions
1. Preheat oven to 350°F. Grease and line a 9×9 inch baking pan with parchment. In a large bowl, whisk flour, both sugars, baking powder, salt, and cinnamon. Rub in cold butter cubes with fingertips until the mixture resembles wet coarse sand with pea-sized butter pieces.
2. Scoop out 1 1/4 cups of the dry base into a separate bowl and set aside as the streusel topping. To the remaining mixture, add eggs, sour cream, and vanilla. Whisk until a thick smooth batter forms.
3. Toss chopped rhubarb with the reserved 1 tablespoon of flour until lightly coated. Pour batter into prepared pan and spread evenly to all corners. Scatter flour-coated rhubarb over the entire batter surface in a single even layer.
4. Sprinkle the reserved streusel generously and evenly over the rhubarb layer, covering it completely. Press lightly with fingertips to make gentle contact with the layer below.
5. Bake at 350°F for 45 to 55 minutes until a toothpick inserted in the center comes out clean and the streusel is deep golden brown. Cool in pan on a wire rack for at least 15 minutes before slicing.
Notes
Store loosely covered at room temperature for up to 3 days or refrigerated in an airtight container for up to 5 days.
To make ahead, assemble the full unbaked cake including streusel, cover with plastic wrap, and refrigerate overnight. Bake from cold adding 5 extra minutes to the bake time.
Frozen rhubarb works perfectly. Do not thaw. Toss frozen pieces in flour and layer directly onto the batter.
For strawberry rhubarb coffee cake, replace 1/2 cup rhubarb with diced fresh strawberries. For almond rhubarb coffee cake, add 1/2 teaspoon almond extract to the batter and 2 tablespoons sliced almonds to the streusel.
Serve alongside our Classic Rhubarb Muffins at tasteourdish.com/rhubarb-muffins or our Lemon Balm Recipe at tasteourdish.com/lemon-balm-recipe for a full spring brunch table.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bakes, Family Comfort, Brunch
- Method: Bake
- Cuisine: American, Family Heritage, Wellness
Nutrition
- Serving Size: 1 square
- Calories: 342
- Sugar: 28g
- Sodium: 198mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 78mg