The Pioneer Woman Tasty Kitchen
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Rhubarb Sourdough Coffeecake

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Level: Easy

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Description

This coffeecake has a nice balance of tang and sweetness with a moist cake and crisp sugary topping. If you love rhubarb, you will love this cake. Even if you aren’t wild about rhubarb, I think (because I’ve served it to a few family members who aren’t rhubarb fans) that you will enjoy it anyway. Because I know that not everyone has sourdough, I will include recipe adjustments so that you can make it without sourdough.

Ingredients

  • FOR THE CAKE:
  • 2 cups Chopped Rhubarb
  • ¼ cups Butter, Softened
  • ¾ cups Sugar
  • 1 whole Egg
  • 1-¼ cup Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Milk
  • ½ cups Fresh Sourdough
  • FOR THE CRISP TOPPING:
  • ½ cups Sugar
  • ⅓ cups Flour
  • ¼ cups Butter, Softened
  • ½ teaspoons Cinnamon, If Desired

Preparation

Preheat oven to 350ºF. Spray a 9×9 inch or a 7×11 pan with cooking oil spray.

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.

Mix topping ingredients well and sprinkle over batter in the pan. Bake for 30-35 minutes or until lightly browned.

To make without sourdough:
Increase milk to 3/4 cup, flour to 1 1/2 cups and baking powder to 2 teaspoons. Omit sourdough. Combine as directed above.

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