Rhubarb Coffee Cake

If you are on the fence about rhubarb, let me change your mind. Rhubarb coffee cake. Enough said. Soft, perfect cake with loads of streusel and just the right amount of rhubarb!

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Ingredients:

3/4 cup white granulated sugar
3/4 cup light brown sugar
2 cups + 1 tbsp flour, separated
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 cup butter, cold, cut into pieces
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups chopped rhubarb

Instructions:

Preheat oven to 350°F. Grease a 9×9" baking dish and set aside.

In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.

Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 ¼ cups of the mixture and set aside.

To the remaining crumbled mixture left in the bowl, add the eggs and sour cream. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.

Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes. Remove from oven and cool 15 minutes before serving.

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