Description
A tender and moist rhubarb coffee cake swirled with tart fruit and topped with a warm, rich butter cream sauce. Perfect for brunch or dessert!
Ingredients
Scale
- 2 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
For the Butter Cream Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream, mixing until just combined.
- Gently fold in chopped rhubarb.
- Spread batter evenly into prepared baking dish
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the butter cream sauce: In a saucepan over medium heat, melt butter. Stir in sugar and cream. Cook while stirring until sugar is dissolved and sauce slightly thickens (5–7 minutes). Remove from heat and stir in vanilla.
- Serve warm cake drizzled with butter cream sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 12 servings