Rhubarb Coffee Cake
2 cups chopped rhubarb
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup brown sugar
½ teaspoon ground cinnamon
Directions:
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, combine the chopped rhubarb with 1 tablespoon of sugar; set aside to macerate for about 10 minutes.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the softened butter and remaining sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, mixing after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. Fold in the macerated rhubarb.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, combine the brown sugar and cinnamon, then sprinkle it evenly over the top of the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 290 kcal | Servings: 8 servings
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