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.
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Cake
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!
Nutrition Facts
📋 Rhubarb Coffee Cake Recipe
Amount Per Serving (1 slice)
Calories 295Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 39mg13%
Sodium 228mg10%
Potassium 138mg4%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 38g42%
Protein 4g8%
Vitamin A 235IU5%
Vitamin C 2mg2%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.