Rhubarb coffee cake

Prep 30 min
Total 1 hour 50 min
Plus 1 hr 10 min cooling time
Serves 8 to 10



1/4 cup
cold, unsalted butter, cubed
1/2 cup
chopped pecans


1 tsp
1 tsp
1/2 tsp
1/2 tsp
2/3 cup
unsalted butter, softened
1 tsp
1/2 cup
3 cups
chopped rhubarb


  • Position rack in centre of oven, then preheat to 325F. Spray a 9-in. springform pan with oil, then line bottom with parchment.
  • Streusel: Combine flour and sugar in a medium bowl and, using fingers, work in butter until mixture is crumbly. Stir in pecans.
  • Cake: Whisk flour, baking powder, baking soda, cinnamon, cardamom and salt in a medium bowl.
  • Beat butter and sugar in a large bowl, using an electric mixer on medium, until fluffy, about 3 min. Beat in eggs, one at a time, scraping side of bowl as needed until combined, then vanilla. Beat in half of flour mixture, then sour cream, then remaining flour mixture, until just blended. Fold in rhubarb.
  • Transfer batter to pre­pared pan, smoothing top with a spatula. Sprinkle with streusel mixture.
  • Bake, covering with foil if nuts are browning too quickly, until a cake tester inserted into centre of cake comes out clean, about 1 hr 20 min. Let cool in pan on rack for 10 min, then release springform ring and let cool completely, about 1 hr. Cake will keep well, covered, at room temperature for up to 3 days.

Kitchen tip: For people with nut allergies, skip the streusel topping and simply dust the cake with icing sugar before serving.


Calories 436, Protein 7 g, Carbohydrates 50 g, Fat 24 g, Fibre 2 g, Sodium 297 mg. Excellent source of Folate
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