Love coffee cake? How about coffee cake made with sour cream? This rhubarb coffee cake recipe is brought to you by Jessica at Simply Healthy Home, and you’re gonna love it!
If rhubarb is plentiful, be sure to try this rhubarb crisp recipe, too!
After a long Michigan winter we get desperate for the warmer weather, grass, and fresh produce of spring. One of the first crops that comes up in my garden is rhubarb. I anxiously wait for those shoots to pop up. When they do, I know garden season has begun for me.
I was excited to get rhubarb plants in the ground when we first moved here. It was the first edible crop we put in the ground. However, I didn’t really think beyond growing it. When a rhubarb plant begins producing, there is a lot of rhubarb available for recipes!
With a bunch of rhubarb plants producing, I didn’t know what to do with it outside of rhubarb pie and rhubarb jam. (You can only eat so much rhubarb pie!) With an abundant crop of rhubarb, I started experimenting. So far, this rhubarb coffee cake recipe is my favorite!
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
This cake is my go-to spring dessert for potlucks. When I take it to family events, I always come home with an empty pan. That’s the ultimate compliment for a baker!
- Apple Crisp Recipe Fresh from the Farm
- Better Than Starbucks Pumpkin Muffin Recipe
- Gluten Free Strawberry Cobbler
- Delicious Chocolate Zucchini Bread
Rhubarb coffee cake: Perfect with a cup of coffee
What I love about this coffee cake is that it isn’t fussy and is quite easy to throw together. I’m a big fan of food being good and simple. You don’t need complicated recipes that involve hours in the kitchen to make a good dish, and this rhubarb coffee cake recipe is a good example of that.
★ Did you make this rhubarb coffee cake recipe? Don’t forget to give it a star rating below!
- Grease and flour a 9" X 13" baking dish. Preheat oven to 350 F. Mix together flour, baking soda, cinnamon and salt. In a separate bowl, cream together butter, sugar, vanilla, lemon zest, and the egg until creamy.
- Alternate adding sour cream and dry ingredients until all are mixed into batter. Add in the rhubarb and fold into batter until well combined.
- Pour into baking dish and spread evenly. The batter will be thick, but don't worry, the rhubarb makes this cake nice and moist. Lightly sprinkle with a touch of sugar. Bake for 40-50 minutes, until the top is golden brown and a toothpick comes out clean.
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 217Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 34mgSodium: 211mgCarbohydrates: 32gSugar: 19gProtein: 2g
This recipe was originally published in June, 2015.