Description

A tender and buttery coffee cake layered with tart rhubarb and topped with a sweet, crumbly streusel – perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Units Scale

2 cups chopped fresh rhubarb
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup brown sugar (for streusel)
1/4 cup all-purpose flour (for streusel)
1/2 teaspoon cinnamon (for streusel)
1/4 cup cold butter, cubed (for streusel)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in sour cream and vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in the chopped rhubarb.
Spread the batter evenly into the prepared baking dish.
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
Sprinkle streusel topping evenly over the batter.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly before serving. Enjoy warm or at room temperature.

Notes

Substitute Greek yogurt for sour cream if desired.
Can be made a day ahead – flavors deepen overnight.
Freezes well; wrap tightly and store up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg