Rhubarb and Brown Butter Coffee Cake

SERVING SIZE:

makes a 9x13 cake

INGREDIENTS:

1 cup sugar

¼ cup brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 cups flour

2 eggs, beaten

1 cup sour cream

4 cups (about 6 stalks) rhubarb, cut into ½-inch cubes

Topping:

¾ cup sugar

½ cup brown sugar

¼ cup butter, room temperature, softened

½ cup flour

1 teaspoon ground cinnamon, for dusting

Studded with pieces of tart rhubarb, this coffee cake is incredibly tender on the inside. It's topped with a sweet buttery crumble that caramelizes and browns as it bakes, adding a delightfully crispy texture and nutty flavor.

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.

In a large bowl, stir together the sugar, brown sugar, baking soda, baking powder, salt and flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly.

In a small bowl, stir together the sugar, brown sugar and butter until smooth. Stir in the flour and mix until crumbly. Sprinkle the mixture evenly on top of the cake then dust lightly with cinnamon.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. The butter and sugar will brown and caramelize for a crispy top layer.

Though this coffee cake is delicious anytime, it’s especially delicious with, well, coffee.