Description
A tender, tangy coffee cake layered with fresh rhubarb and a cinnamon crumble topping. This halal-friendly, pork-free recipe combines a sour cream batter for moisture, vibrant spring rhubarb, and a golden-crusted topping for a warm, comforting treat ideal for breakfast or tea.
Ingredients
2 large eggs
1 1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
1 cup sour cream
2 1/2 cups chopped rhubarb
1 cup sugar (for topping)
1/4 cup all-purpose flour (for topping)
1/4 cup butter (for topping), softened
1 tbsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch baking pan with parchment paper
In a large bowl, whisk eggs, 1 1/4 cup sugar, baking soda, and salt
Mix in sour cream until smooth
Fold in 2 cups flour to create a thick batter
Add 2 1/2 cups chopped rhubarb and gentle stir to combine
In a medium bowl, combine 1 cup sugar, 1/4 cup flour, 1/4 cup softened butter, and 1 tbsp cinnamon until crumbly
Pour batter into prepared pan, then scatter crumble topping evenly over the surface
Bake for 45-50 minutes, until golden and a toothpick inserted in the center comes out clean
Cool for 10 minutes in the pan before transferring to a wire rack
Notes
Use extra-virgin butter for the topping to ensure flakiness
Chop rhubarb into 1/2-inch pieces for even baking
Store leftovers in an airtight container for up to 3 days
This recipe is entirely pork-free and halal-compliant
- Prep Time: 15
- Cook Time: 50
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American