All right, back in July 2010 I posted Kyla’s Coffee Cake (8 x8), which is essentially the smaller version of what is below, but for some reason I regularly use blueberries or raspberries with the 8 x 8. This week I rediscovered this, posted by Katie in June 2011, and I just know, that I will always make ‘the big one’ with rhubarb – I even took Katie’s advice and gave one away. So here is the 9 x 13, really just for me so that I don’t need to bother making any recipe conversions in my head, but it should also serve as a reminder – to everyone – to just make this already! Enjoy!
Rhubarb Coffee Cake (9 x 13)
1/2 c. butter, softened AND 1 1/2 c. packed dark brown sugar
1 c. sour cream mixed with 1 t. baking soda
2 eggs AND 1 t. vanilla
2 c. flour AND 2 c. finely diced rhubarb
1 T. butter, softened
1/2 c. dark brown sugar AND 1 t. cinnamon
1/2 c. chopped pecans (optional, but really necessary)
Preheat the oven to 350 and butter a 9 x 13 cake pan, and in a small bowl combine the topping ingredients and work them together so that they’re as blended as possible. In a large bowl beat together the butter and sugar until it’s fluffed up a bit, add in the sour cream and baking soda mixture, stir, and then the eggs and vanilla and mix until well combined.
Add in the flour and mix until there’s no trace of flour, and then stir in the rhubarb – the batter will be quite stiff. Spread evenly into your prepared pan, and then sprinkle the topping mix evenly over all. Bake for about 35 minutes until the middle springs back to a light touch (make sure you’re touching cake, and not any squishy topping). Allow to cool for a bit before cutting into it and remember to share!
- Category: Cakes, 9x13, Rhubarb