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Rhubarb Coffee Cake

Rhubarb Coffee Cake

This is a favorite of my mom's. She grew rhubarb in her garden and was famous in her neighborhood for her rhubarb pie and cakes. The sour cream makes this a more moist cake compared to other recipes, while the topping gives it an extra taste of sweetness.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 6

Ingredients
  

Cake

  • ½ cup butter
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 2 cups Bisquick
  • 1 tsp baking soda
  • 2 cups rhubarb, finely chopped

Topping

  • ½ cup brown sugar
  • 1 tbsp Bisquick
  • 1 tsp cinnamon
  • 1 tbsp butter, softened

Instructions
 

  • Preheat the oven to three hundred and seventy-five degrees. Grease a cake pan and line with parchment paper.
  • In a large mixing bowl, using an electric mixer, combine one-half cup of butter and one and one-half cups of white sugar.
  • Add two eggs, one cup of sour cream and one teaspoon of vanilla. Mix until well combined.
  • Mix in two cups of Bisquick, and one teaspoon of baking soda. Do not over mix.
  • Stir in two cups of rhubarb. Pour batter into the prepared cake pan and prepare the topping.
  • In a small mixing bowl add one-half cup of brown sugar, one tablespoon of Bisquick, one tablespoon of cinnamon and one tablespoon of soft butter. Mix until crumbly and sprinkle over the top of the cake batter.
  • Bake for approximately forty minutes.
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