Rhubarb Coffee Cake

mary Armstrong

By
@emit1961

Rhubarb season comes and goes too quickly! I am sure to make this at least once or twice every season using the fresh! You can always use frozen rhubarb found in the grocery store frozen fruit section.

This is also very good served with fresh whipped cream !


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Comments:

Serves:

12

Prep:

20 Min

Cook:

35 Min

Ingredients

1 1/2 c
brown sugar, packed
1/2 c
butter, room temperature
1
egg
2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
salt
1 1/2 c
chopped fresh rhubarb (2 cups frozen)
1 c
sour cream

TOPPING

1/4 c
granulated sugar
1/4 c
brown sugar, firmly packed
1/2 c
chopped pecans or walnuts
1 Tbsp
butter, cold

Directions Step-By-Step

1
Preheat oven at 350 degrees. Grease 9x13 pan. (I sprinkle a layer of Panko bread crumbs in bottom of pan.)
2
Cream butter and brown sugar.
3
Add the egg and mix well.
4
Mix the flour, soda, and salt then add alternately with the sour cream to above creamed mixture.
5
Fold in rhubarb. Pour and spread batter in prepared pan.
6
Combine topping ingredients and sprinkle over batter.

Bake 45-50 minutes or until wooden pick comes out clean.

About this Recipe

Course/Dish: Cakes
Hashtags: #Fruit, #rhubarb, #Brunch