Rhubarb Coffee Cake is a recipe that I always make this time of year, when you can get fresh rhubarb from the garden. But it’s also good to make with rhubarb that has been cut up and frozen. Either way, every time I have made it I’ve been asked for the recipe. Hope you enjoy the treat as much as our family does!
Rhubarb Coffee Cake
Author: Vicki MacDonald
Recipe type: Coffee Cake
Prep time:
Cook time:
Total time:
Serves: 10-12
Delicious served with brunch or morning coffee, or at the end of dinner for something sweet.
Ingredients
- 1½ cup brown sugar
- ½ cup shortening
- 1 egg
- 1 cup sour cream
- 2 cups flour
- ½ tsp. Salt
- 1 tsp. baking soda
- 1½ cups chopped rhubarb
- Streusel Topping Ingredients:
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cups of chopped pecans
- 3 tbsp. Butter or margarine
Instructions
- Cream sugar and shortening in a mixing bowl.
- Add sour cream and egg and mix to blend.
- Add dry ingredients (flour, salt, soda) and mix once more.
- Fold in rhubarb (chopped) and mix by hand just to combine. If you are using frozen, drain off excess liquid so batter isn’t too wet.
- Spread in greased 13 x 9 pan. I use a glass baking pan.
- Combine streusel ingredients and use a pastry blender or fork to cut in butter and combine the ingredients. Spread over top of the cake.
- Bake at 350 for 40-50 minutes or until cake seems done to touch.
Enjoy a slice with your morning coffee or serve at a weekend brunch. Perfect as well if you’re looking for something sweet after dinner or in the evening.
Looking for more rhubarb inspiration? Be sure to check out our Rhubarb Muffins and our Rhubarb Syrup recipes.
