Rhubarb Coffee Cake with Streusel Top
This is a moist cake with just enough rhubarb and the best crunchy streusel on top. Eat it by itself or top with some vanilla ice cream. Either way this is going to be one of your favorite rhubarb recipes to make in the spring and summertime. Did I mention it is a super easy cake to make too?
Equipment
- 9" springboard pan
- pastry blender
Ingredients
Streusel Top
- 1/2 cup butter melted
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- pinch salt
Rhubarb Coffee Cake
- 3 cups rhubarb fresh or frozen, chopped into small pieces
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp butter room temperature
- 3/4 cups sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup sour cream
Instructions
- Preheat the oven to 350º and grease a 9" springform pan.
Streusel Top
- In a medium bowl, combine flour, brown sugar, sugar, cinnamon, and salt. Add melted butter and mix until the mixture is crumbly. Set in the refrigerator while you make the cake.
Rhubarb Coffee Cake
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In another medium bowl, toss rhubarb with lemon juice and cornstarch. Set aside.
- In a stand mixer (or a large bowl if you don't have a mixer), use the paddle attachment to cream together butter and sugar. Add the egg, vanilla, almond extract, and sour cream. Mix until combined.
- Add dry ingredients to the mixer and mix on low until just combined. The batter will be thick. Add half of the rhubarb mix to the batter and fold in by hand.
- Add the batter to the springboard pan. Layer the second half of rhubarb on top of the batter. Top with the chilled streusel topping.
- Bake for about 1 hour, or until a toothpick comes out clean and the edges have pulled away from the pan.Internal temp should be between 200º-205º.
- Enjoy warm with ice cream or cooled