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Rhubarb Orange Coffee Cake

A delicious coffee cake made with rhubarb.
Course Breakfast, Dessert
Cuisine All-American
Keyword orange, Rhubarb, sour cream
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 Servings
Calories 462kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • springform pan

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted
  • 2/3 cup sour cream
  • 2 eggs
  • 1 tablespoon orange juice
  • 2 teaspoons grated orange peel
  • 1 or 2 cups chopped fresh or frozen rhubarb
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • StreuselTopping
  • 1/2 cup flour
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • Icing
  • 1/3 cup confectioners' sugar
  • 1 tablespoon orange juice

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the butter, sour cream, eggs, orange juice and orange peel. Stir into dry ingredients just until moistened.
  • Coat a 9-inch springform pan with shortening and sprinkle with flour. Spread half the batter into prepared pan. Add rhubarb to within 1/2 inch of the edges. Sprinkle with cinnamon and allspice. Top with remaining batter.
  • For Streusel: Combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350º degrees for 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  • For glaze: In a small bowl combine confectioners' sugar and orange juice. Drizzle over warm cake. Cool for 1 hour.

Nutrition

Serving: 1g | Calories: 462kcal | Carbohydrates: 71g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 282mg | Potassium: 369mg | Fiber: 3g | Sugar: 34g | Vitamin A: 635IU | Vitamin C: 10.1mg | Calcium: 128mg | Iron: 2.4mg