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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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!