Rhubarb Cream Delight Coffee Cake
This Rhubarb Cream Delight Coffee Cake is a delightful treat that pairs wonderfully with your morning coffee or can be served as a sweet afternoon snack. The tangy flavor of fresh rhubarb, combined with the creaminess of sour cream, creates a moist and tender cake that will leave everyone wanting more. Topped with a crunchy walnut and cinnamon streusel, this cake brings a perfect texture contrast to every bite. Whether you’re enjoying it on a sunny spring day or cozying up on a rainy afternoon, this cake is sure to become a seasonal favorite.
8
Servings
300
Calories
13
Ingredients
Ingredients
Butter or Margarine
1/2 cup (softened)
Brown Sugar
1 1/2 cups (packed)
Egg
1 (beaten)
Flour
2 cups (all-purpose)
Salt
1/2 teaspoon (none)
Baking Soda
1 teaspoon (none)
Sour Cream
1 cup (none)
Vanilla Extract
1 teaspoon (none)
Chopped Rhubarb
1 1/2 cups (fresh)
Brown Sugar for Topping
1/2 cup (packed)
Chopped Walnuts
1/2 cup (optional)
Ground Cinnamon
1 teaspoon (none)
Melted Butter
1 tablespoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, whisk together the flour, salt, and baking soda. Set this dry mixture aside.
3
In a large mixing bowl, cream the softened butter and packed brown sugar together until light and fluffy.
4
Beat in the beaten egg until fully incorporated.
5
Gradually mix in the sour cream and the dry flour mixture alternately, starting and ending with the flour. Stir in the vanilla extract until well blended.
6
Gently fold in the chopped rhubarb until evenly distributed.
7
Pour the batter into a greased 9x13-inch baking pan, spreading it out evenly.
8
For the topping, combine the remaining brown sugar, chopped walnuts, ground cinnamon, and melted butter in a bowl. Mix until crumbly and sprinkle it generously over the cake batter.
9
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the coffee cake to cool slightly in the pan before slicing and serving.
Nutrition Information
14g
Fat
40g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rhubarb Cream Delight Coffee Cake?
It is a moist and tender cake that features tangy fresh rhubarb, creamy sour cream, and a crunchy walnut-cinnamon streusel topping.
How many servings does this recipe make?
This recipe yields approximately 8 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size baking pan is needed?
A greased 9x13-inch baking pan is required for this recipe.
How long does the cake take to bake?
The cake should bake for 40 to 50 minutes.
How do I know when the coffee cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either 1/2 cup of softened butter or margarine.
What kind of sugar is used in the batter?
The recipe calls for 1 1/2 cups of packed brown sugar for the batter.
How much rhubarb is required?
You will need 1 1/2 cups of fresh, chopped rhubarb.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 14 grams of fat per serving.
What are the carbohydrate and protein counts?
Each serving contains 40 grams of carbohydrates and 4 grams of protein.
What provides the creaminess in the cake?
The cake uses 1 cup of sour cream to achieve a moist and creamy texture.
What is in the streusel topping?
The topping is made from brown sugar, chopped walnuts, ground cinnamon, and melted butter.
Are the walnuts mandatory for the topping?
No, the 1/2 cup of chopped walnuts is optional.
What is the first step in the mixing process?
The first step is to whisk together the flour, salt, and baking soda in a small bowl.
How should the egg be prepared?
The egg should be beaten before being added to the creamed butter and sugar.
When do I add the rhubarb to the batter?
Gently fold in the chopped rhubarb after the wet and dry ingredients are fully blended.
What type of flour is recommended?
The recipe specifies using all-purpose flour.
How should the sour cream and dry ingredients be incorporated?
They should be mixed in alternately, starting and ending with the flour mixture.
Does the cake contain vanilla?
Yes, the recipe includes 1 teaspoon of vanilla extract.
What is the leavening agent used?
One teaspoon of baking soda is used as the leavening agent.
How do I prepare the topping?
Combine brown sugar, walnuts, cinnamon, and melted butter until crumbly.
Should I let the cake cool?
Yes, you should allow the coffee cake to cool slightly in the pan before slicing.
What is the recipe category?
This recipe is categorized under Breads.
Is this a quick recipe?
Yes, it is tagged as a quick recipe suitable for desserts or snacks.
What season is this cake best suited for?
It is tagged as a spring recipe, perfect for when fresh rhubarb is in season.
How much salt is in the recipe?
The recipe calls for 1/2 teaspoon of salt.
How much melted butter is used in the topping?
One tablespoon of melted butter is used to create the crumbly topping texture.
How should the butter and brown sugar be mixed?
They should be creamed together in a large mixing bowl until light and fluffy.