Rhubarb Sourdough Coffeecake Recipe

Name: Rhubarb Sourdough Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Chopped Rhubarb; 1/4 cups Butter, Softened; 3/4 cups Sugar; 1 whole Egg; 1-1/4 cup Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 cups Milk; 1/2 cups Fresh Sourdough; FOR THE CRISP TOPPING:; 1/2 cups Sugar; 1/3 cups Flour; 1/4 cups Butter, Softened; 1/2 teaspoons Cinnamon, If Desired

Servings: persons

FOR THE CAKE:
2 cups Chopped Rhubarb
1/4 cups Butter, Softened
3/4 cups Sugar
1 whole Egg
1-1/4 cup Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 cups Milk
1/2 cups Fresh Sourdough
FOR THE CRISP TOPPING:
1/2 cups Sugar
1/3 cups Flour
1/4 cups Butter, Softened
1/2 teaspoons Cinnamon, If Desired

1
Preheat oven to 350u00b0F. Spray a 9x9 inch or a 7x11 pan with cooking oil spray.
2
Chop rhubarb into about 1/4 inch cubes. Cream together butter, sugar and egg. Add flour, baking powder and salt. As you are mixing in the dry ingredients, pour in the milk and sourdough. Blend well. Stir in rhubarb. Pour mixture into prepared pan.
3
Mix topping ingredients well and sprinkle over batter in the pan. Bake for 30-35 minutes or until lightly browned.
4
To make without sourdough:
5
Increase milk to 3/4 cup, flour to 1 1/2 cups and baking powder to 2 teaspoons. Omit sourdough. Combine as directed above.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Chopped Rhubarb, 1/4 cups Butter, Softened, 3/4 cups Sugar, and more.

Yes, Rhubarb Sourdough Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Sourdough Coffeecake

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