Rhubarb Coffee Cake
773
- Prep Time30 min
- Total Time1 h 50 min
- Makes8 to 10 servings
Photo, Erik Putz.
Rhubarb coffee cake with a streusel topping is a tasty spring treat.
Ingredients
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup cold, unsalted butter, cubed
1/2 cup chopped pecans
Cake
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp salt
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
3 cups chopped rhubarb
Instructions
Position rack in centre of oven, then preheat to 325F. Spray a 9-in. springform pan with oil, then line bottom with parchment.
Streusel: Combine flour and sugar in a medium bowl and, using fingers, work in butter until mixture is crumbly. Stir in pecans.
Cake: Whisk flour, baking powder, baking soda, cinnamon, cardamom and salt in a medium bowl.
Beat butter and sugar in a large bowl, using an electric mixer on medium, until fluffy, about 3 min. Beat in eggs, one at a time, scraping side of bowl as needed until combined, then vanilla. Beat in half of flour mixture, then sour cream, then remaining flour mixture, until just blended. Fold in rhubarb.
Transfer batter to prepared pan, smoothing top with a spatula. Sprinkle with streusel mixture.
Bake, covering with foil if nuts are browning too quickly, until a cake tester inserted into centre of cake comes out clean, about 1 hr 20 min. Let cool in pan on rack for 10 min, then release springform ring and let cool completely, about 1 hr. Cake will keep well, covered, at room temperature for up to 3 days.
Kitchen tip
This cake can be made ahead and refrigerated for 2 days (if it even lasts that long).
Nutrition (per serving)
Calories 436, Protein 7g, Carbohydrates 50g, Fat 24g, Fibre 2g, Sodium 297mg.
Excellent source of Folate.
Kitchen tip: For people with nut allergies, skip the streusel topping and simply dust the cake with icing sugar before serving.
Get more of our best rhubarb recipes.
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