Description
A deliciously moist coffee cake with a tangy rhubarb filling, perfect for breakfast or a sweet afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped rhubarb.
- Pour half of the batter into the prepared cake pan and spread evenly.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mixture over the batter in the cake pan.
- Pour the remaining batter on top and sprinkle with the rest of the brown sugar mixture.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter cake, consider adding more sugar to the rhubarb filling.
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: rhubarb coffee cake recipes, rhubarb cake, coffee cake, easy coffee cake recipes, rhubarb dessert recipes