Rhubarb can be a bit too tangy for many people, but it is amazing in coffee cake. My version is stuffed with fruit and features a slightly crunchy, cinnamony crumble top.
We had a huge hailstorm a couple of nights ago and among other things, my rhubarb was demolished. There was nothing to do but gather up the broken stems and dice them up for baking. I froze most of the diced rhubarb, but used 4 cups for this recipe.
Fingers crossed, my plant will recover, but in the meantime, we’re enjoying this moist, delicious cake as the silver lining from an awful storm.
1 cup white sugar
1 tsp baking powder
½ tsp kosher salt
2 cups flour
2 eggs, beaten
1 cup sour cream
1 tsp vanilla
4 cups rhubarb, diced
1 cup sugar
¼ cup melted butter
1/3 cup flour
1/2 tsp ground cinnamon
Mix 1st cup sugar, baking powder, salt and flour In a large bowl. Add in 1 cup sour cream and eggs and stir until smooth. (Batter will be very thick.) Add rhubarb and stir to distribute evenly. Scoop into a 9 x 12” baking dish and smooth top with a spatula.
In a small bowl, mix 2nd cup sugar, melted butter, flour and cinnamon until very crumbly. Sprinkle evenly over cake.
Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean. So good – I’ll be surprised if you can stop at just one piece!