Rhubarb Streusel Coffee Cake


Our rhubarb patch is producing better this year than it has in several years. The stalks are longer and thicker, the color is brighter, the flavor is more intense, and the whole bush is bushier! We’ve been using it in several yummy recipes, some old favorites and some new additions, like this rhubarb streusel coffee cake.



I started with a coffee cake base from an old ragged recipe book of Mom’s, and updated it. Then I added a rich graham cracker crumb streusel and just a scattering of finely chopped rhubarb. I didn’t want too much rhubarb, or it might have added unwanted moisture and heaviness. One other note: I baked the first layer of batter for about 10 minutes to let it set up a little before adding the rhubarb and streusel. This keeps everything from sinking to the bottom of the cake.




Rhubarb Streusel Coffee Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1  1/2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1/2 cup finely chopped rhubarb (approx. 1 large stalk)
1 tsp. flour
Graham Streusel:
1  1/2 cups graham cracker crumbs
3/4 cup brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon
1/2 cup butter, melted

Preheat oven to 350 degrees F. In mixing bowl, cream butter, sugar, and 1 egg together well. Beat in second egg and vanilla. Add 2 cups flour, baking powder, baking soda, and sour cream. Beat to mix. Place half of batter into a greased 13-in. x 9-in. baking pan. Bake for about 10 minutes, or until mostly set. In small bowl, dredge rhubarb in 1 tsp. flour. Sprinkle over batter in pan. In another bowl, mix all streusel ingredients; sprinkle half of streusel over rhubarb. Carefully spoon remaining batter on top and gently spread until it covers most of the streusel. Sprinkle with remaining streusel. Bake for 20-25 minutes more until edges are golden brown and cake tests done with a toothpick. Serves 12.


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