Ingredients:

  • 1 cup (125g) all-purpose flour (for streusel)
  • 1/2 cup (100g) granulated sugar (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes (for streusel)
  • 1 1/2 cups (190g) all-purpose flour (for cake)
  • 1 teaspoon baking powder (for cake)
  • 1/2 teaspoon baking soda (for cake)
  • 1/4 teaspoon salt (for cake)
  • 1/2 cup (113g) unsalted butter, softened (for cake)
  • 3/4 cup (150g) granulated sugar (for cake)
  • 2 large eggs (for cake)
  • 1 teaspoon vanilla extract (for cake)
  • 1/2 cup (120ml) sour cream or plain yogurt (for cake)
  • 2 cups (200g) chopped rhubarb (about 1/2 inch pieces)
  • 1 cup (120g) Powdered Sugar (for optional glaze)
  • 2-3 tablespoons milk or lemon juice (adjust for desired consistency) (for optional glaze)
  • 1/2 teaspoon vanilla extract (for optional glaze)

Instructions:

  1. Combine dry ingredients for streusel in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate until ready to use.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt) for cake in a bowl. Cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  3. Pour batter into prepared baking pan. Sprinkle chopped rhubarb evenly over the batter. Crumble the streusel topping evenly over the rhubarb. Bake in a preheated oven (350°F/175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean (might have some moist crumbs from the rhubarb). Let cool in the pan for 15-20 minutes before serving.
  4. For optional glaze: Whisk together powdered sugar, milk or lemon juice, and vanilla extract until smooth. Drizzle glaze over cooled coffee cake.