Description
Make a moist coffee cake featuring tart rhubarb and a generous, buttery crumb topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh or frozen rhubarb (do not thaw if frozen)
- For the Big Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
- Prepare the crumb topping first: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and nutmeg for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture forms large, coarse crumbs. Set this aside in the refrigerator while you make the cake batter.
- For the cake batter: In a small bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the egg until just combined. Mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the chilled crumb topping evenly over the batter.
- Spoon the remaining batter over the first crumb layer. Top with the remaining crumb topping, distributing it evenly to create a thick layer.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center of the cake (avoiding large pieces of rhubarb) comes out clean.
- Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving.
Notes
- If using frozen rhubarb, do not rinse or thaw it before adding it to the batter.
- For an extra large crumb topping, use slightly more butter in the streusel mixture.
- You can dust the cooled cake lightly with powdered sugar before serving if desired.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 210
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 65