Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
3 cups fresh rhubarb, diced into 1/2-inch pieces
1/2 cup light brown sugar (for streusel)
1/4 cup all-purpose flour (for streusel)
1 teaspoon ground cinnamon (for streusel)
3 tablespoons cold unsalted butter, cubed (for streusel)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan thoroughly.
Step 2: Prepare the streusel by mixing the brown sugar, 1/4 cup flour, and cinnamon in a bowl. Cut in the cold butter until the mixture is crumbly, then refrigerate.
Step 3: In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
Step 4: In a large bowl, cream the softened butter and granulated sugar until light. Add eggs one at a time, then the vanilla.
Step 5: Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold in the diced rhubarb and spread the batter into the prepared pan.
Step 7: Sprinkle the chilled streusel topping over the batter and bake for 45-55 minutes until a tester comes out clean.
Step 8: Allow the cake to cool in the pan for at least 20 minutes before serving.
Notes
Ensure your rhubarb is dried well after washing so it doesn’t add excess moisture to the batter.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: rhubarb recipes, coffee cake, spring baking, breakfast cake, streusel cake
