When rhubarb is in season and I have too much on hand, I make my favorite rhubarb coffee cake recipe! Happy spring!
You can print the recipe here: www.wyseguide.com/rhubarb-cof...
INGREDIENTS
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9x9" baking dish and set aside.
- In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 1/4 cups of the mixture and set aside.
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 45-60 minutes. Remove from oven and cool 15 minutes before serving.
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