New Meal Monday: Rhubarb Coffee Cake

The season for fresh summer produce in Vermont is short, so I try to always take advantage of it. This time of year my mom has an abundance of rhubarb that I happily take off her of her hands. Last year, I tried making strawberry rhubarb muffins and they were so delicious that I decided to stay with a similar theme and make a Rhubarb Coffee Cake. The tartness of the rhubarb pairs nicely with the sweet flavors of coffee cake, making this a tasty summer breakfast treat.

Here's what you need:

For the cake:

  • 1 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 4 cups sliced rhubarb
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup sour cream

For the crumble topping:

  • 1/2 cup white sugar
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • ground cinnamon 

Here's how you do it:

  1. Grease and flour 9x13 baking dish and preheat oven to 350F.
  2. The cake: Stir together sugar, baking soda, salt and flour. Stir in eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared pan.
  3. The topping:  Stir together both white and brown sugar with softened butter until smooth. Stir in flour until mixture is crumbly.
  4. Sprinkle crumble mixture on top of cake and dust light with ground cinnamon. Bake for 45 minutes.


*pictured with the rhubarb above is the Wusthof Clasisic 6" Cook's Knife which is currently on sale!!