Description
The traditional sour cream coffee cake gets a fresh spring makeover with this combination of bright lemon zest and tangy rhubarb chunks under a sweet cinnamon streusel.
Ingredients
Scale
Streusel Topping:
- 1⁄2 cup packed brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 2 tbsp butter, melted
Lemon-Rhubarb Cake:
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tbsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chopped fresh rhubarb
Instructions
Make the Topping:
- In a small mixing bowl, stir together the brown sugar, flour and cinnamon. Using a fork, stir in the butter until the mixture is crumbly. Set aside until ready to use.
Make the Cake:
- Preheat oven to 350F. Lightly butter a 9x9 square baking dish.
- In a large mixing bowl, beat the butter and sugar together until combined. Beat in the eggs, one at a time, then stir in the sour cream, lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients, and stir together until just barely combined.
- Spread the batter into the prepared baking pan. Sprinkle the chopped rhubarb onto the batter in an even layer, then top with the crumb topping.
- Bake in preheated oven for 65 - 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Place the pan on a wire rack to cool off completely before cutting into squares and serving.
Notes
You can also make this cake using frozen rhubarb - just use the same amount of chopped frozen rhubarb, straight from the freezer.
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Cakes