Description
A tender, fragrant coffee cake with tart rhubarb folded into a sweet batter, perfect for breakfast or tea time. Naturally tangy and moist from sour cream’s substitute richness, and beautifully tender from a hand mixer method.
Ingredients
Unsalted butter, softened
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Fresh rhubarb
Cinnamon
Half-and-half
Instructions
Preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan
Grate 2½ cups fresh rhubarb into ½-inch pieces
Whisk 2 large eggs in a large bowl until frothy
Add 1¼ cups sugar and mix until fully incorporated
Stir in 2 cups flour, 1 tsp baking powder, ½ tsp salt, ½ tsp cinnamon
Blend in 3 tbsp melted unsalted butter until smooth
Gradually pour 1 cup half-and-half into the bowl, mixing until combined
Fold in grated rhubarb
Spread batter into prepared pan
Bake for 45 minutes or until a toothpick comes out clean
Cool completely before slicing
Notes
Frozen rhubarb can be used without thawing
Substitute coconut sugar for granulated sugar
Check rhubarb for freshness—avoid woody stems
For variations, top with a streusel crumb topping
Store in an airtight container at room temperature for up to 2 days
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg