This Rhubarb Coffee Cake recipe is made with fresh or frozen rhubarb and sour cream. It's moist and delicious and will make your rhubarb sing! Its the perfect way to get the most out of your rhubarb this spring.
Preheat oven to 350 degrees F/ 175 degrees C and spray a 9X13 baking pan with non-stick cooking spray. In a large bowl, mix egg, flour, baking soda, salt, sour cream and sugar together.
Beat with an electric hand mixer until smooth (about 1 minute).
Fold in rhubarb with spoon.
Pour into a prepared pan.
Crumble Topping
In a medium bowl, combine sugar, flour and cinnamon. Cut in butter (see Top Tip)
Mix until crumbly and sprinkle over top of batter.
Bake for 45-50 minutes or until cake tester comes out clean.
Notes
*See post content for important information on variations, substitutions and tips!Â