rhubarb coffee cake
(1 rating)
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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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
35 Min
Ingredients For rhubarb coffee cake
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1 1/2 cbrown sugar, packed
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1/2 cbutter, room temperature
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1egg
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2 call purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 1/2 cchopped fresh rhubarb (2 cups frozen)
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1 csour cream
- TOPPING
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1/4 cgranulated sugar
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1/4 cbrown sugar, firmly packed
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1/2 cchopped pecans or walnuts
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1 Tbspbutter, cold
How To Make rhubarb coffee cake
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1Preheat oven at 350 degrees. Grease 9x13 pan. (I sprinkle a layer of Panko bread crumbs in bottom of pan.)
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2Cream butter and brown sugar.
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3Add the egg and mix well.
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4Mix the flour, soda, and salt then add alternately with the sour cream to above creamed mixture.
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5Fold in rhubarb. Pour and spread batter in prepared pan.
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6Combine topping ingredients and sprinkle over batter. Bake 45-50 minutes or until wooden pick comes out clean.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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