Rhubarb Coffee Cake With Streusel Topping Recipes
RHUBARB COFFEE CAKE
A wonderful spring recipe for brunch - tangy rhubarb in a fluffy coffee cake, topped with lots of streusel!
Provided by Nora from Savory Nothings
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Prep: Line a 9×13 inch (22 x 33cm) cake pan and preheat the oven to 360°F (180°C).
Nutrition Facts : ServingSize 1 slice, Calories 381 kcal, Carbohydrate 51 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 74 mg, Sodium 194 mg, Fiber 2 g, Sugar 21 g
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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