Rhubarb Coffee Cake

Rhubarb keeps this cake super moist. Perfect for a festive brunch.

4.50 from 12 votes

Print Pin

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Author: Kris Bordessa

Grease and flour a 9" X 13" baking dish. Preheat oven to 350 F. Mix together flour, baking soda, cinnamon and salt.
2 cups unbleached organic all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon sea salt
In a separate bowl, cream together butter, sugar, vanilla, lemon zest, and the egg until creamy.
1 1/2 cups granulated organic cane sugar, 1 teaspoon lemon zest, 1/2 cup softened butter, 1 teaspoon vanilla extract, 1 large egg
Alternate adding sour cream and dry ingredients until all are mixed into batter. Add in the rhubarb and fold into batter until well combined.
1 cup sour cream, 2 cups chopped rhubarb
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.