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Rhubarb Streusel Coffee Cake

 Rhubarb Streusel Coffee Cake
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.
12 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups King Arthur Unbleached 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,

2 of 2

Rhubarb Streusel Coffee Cake (continued)

Nutritional Facts: 54 g carbohydrate, 1 g fiber, 4 g protein.