rhubarb coffee cake
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 !
prep time
20 Min
cook time
35 Min
method
---
yield
12 serving(s)
Ingredients
- 1 1/2 cups brown sugar, packed
- 1/2 cup butter, room temperature
- 1 - egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped fresh rhubarb (2 cups frozen)
- 1 cup sour cream
- TOPPING
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1/2 cup chopped pecans or walnuts
- 1 tablespoon butter, cold
How To Make rhubarb coffee cake
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Step 1Preheat oven at 350 degrees. Grease 9x13 pan. (I sprinkle a layer of Panko bread crumbs in bottom of pan.)
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Step 2Cream butter and brown sugar.
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Step 3Add the egg and mix well.
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Step 4Mix the flour, soda, and salt then add alternately with the sour cream to above creamed mixture.
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Step 5Fold in rhubarb. Pour and spread batter in prepared pan.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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