Hon’s Rhubarb Coffee Cake
Prep Time: 20 min.
Bake Time: 55 min.
2 generous cups of rhubarb, cleaned and medium dice
1 1/2 cups unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla
2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar, firmly packed
1 cup sour cream
3/4 cups brown sugar, firmly packed
3 Tablespoons unsalted butter, room temperature
4 Tablespoons flour
2 teaspoons cinnamon
1 cup walnuts, finely chopped
Preheat oven to 350*
For Streusel: Combine butter, cinnamon, brown sugar, walnuts and flour. You can mix with your kitchen aid or by hand – literally – just break up the butter and massage it into the ingredients until it looks like…streusel. Set aside, it will be used as the topping.
For the cake: Generously butter and flour a 9×13 baking pan, tapping out excess flour.
Whisk together flour, salt, and baking soda. Set aside.
Cream butter and brown sugar. I like to use a kitchen aid with paddle attachment, but a hand held mixer is fine. Add vanilla, then eggs, one at a time. Add sour cream and mix.
Add flour mixture and mix low about 2 minutes. Fold in rhubarb.
This is a smooth, dense, somewhat fluffy batter, resembling frosting.
Pour into the prepared pan. Sprinkle entire top with streusel, patting down ever so gently.
Bake 50-55 minutes or until toothpick inserted into center comes out clean and it is a deep golden brown color. Cool completely.
This cake keeps well for several days at room temperature, just wrap or cover. Probably won’t last several days, but just in case…
You can also use a 9″ springform pan – I have used both with great results, just depends on how you want the finished product to look. If you do use a springform pan, let it cool at least 10 minutes after baking, and run a knife around the edge before releasing. Let it continue to rest on the springform base until cool enough to handle, the remove from base and cool completely on a rack.