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rhubarb coffee cake

(1 rating)
Recipe by
mary Armstrong
San Antonio, TX

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 !

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 35 Min

Ingredients For rhubarb coffee cake

  • 1 1/2 c
    brown sugar, packed
  • 1/2 c
    butter, room temperature
  • 1
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
    chopped fresh rhubarb (2 cups frozen)
  • 1 c
    sour cream
  • 1/4 c
    granulated sugar
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    chopped pecans or walnuts
  • 1 Tbsp
    butter, cold

How To Make rhubarb coffee cake

  • 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.

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