Rhubarb Coffee Cake
"This rhubarb coffee cake works equally well when served for breakfast, a snack, or dessert (or all three in one day). Rhubarb provides a subtle tartness, while the topping provides a great sweetness and crunchiness. Login to add to your Recipe Box Upload Your Photo..."
INGREDIENTS
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Total Time: 30
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Yield: 12 servings
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This rhubarb coffee cake works equally well when served for breakfast, a snack, or dessert (or all three in one day). Rhubarb provides a subtle tartness, while the topping provides a great sweetness and crunchiness.
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For the cake:
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Ingredients:
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2 cups all-purpose flour, plus extra for pan
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1 teaspoon baking soda
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1/2 teaspoon table salt
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1/2 cup unsalted butter, at room temperature, plus extra for pan
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1-1/2 cups firmly packed light-brown sugar
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1 large egg
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1 cup sour cream
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1 teaspoon vanilla extract
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2-1/2 cups fresh rhubarb, cut into 1/2-inch chunks
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For the topping:
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Ingredients:
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1/2 cup granulated sugar
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1/2 cup chopped walnuts or pecans
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1 teaspoon ground cinnamon
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1 tablespoon butter, melted
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