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Rhubarb Streusel Coffee Cake Recipe

Rhubarb Streusel Coffee Cake Recipe photo by Taste of Home

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Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.

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Rhubarb Streusel Coffee Cake Recipe

Prep: 15 min. Bake: 45 min.

Yield: 12 Servings

15 45 60

Ingredients

1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon butter
1 teaspoon ground cinnamon

Directions

In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks. Yield: about 12 servings.

Nutritional Facts 1 serving (1 piece) equals 378 calories, 17 g fat (5 g saturated fat), 34 mg cholesterol, 242 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Coffee Cake in Country April/May 1992, p51

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Rhubarb Streusel Coffee Cake

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Reviewed on Dec. 13, 2011 by InfyBlr

Delicious. I will make it.

Reviewed on Apr. 29, 2010 by petey93

This recipe was my grandma's standby, only change she did was instead of sour cream, she used 1 cup sour milk ( almost a cup of skim milk with a little lemon juice added to sour it). Everyone loves this recipe, the original way and grandma's way!!