Rhubarb Sourdough Coffeecake
This coffeecake has a nice balance of tang and sweetness with a moist cake and crisp sugary topping. If you love rhubarb, you will love this cake. Even if you aren’t wild about rhubarb, I think (because I’ve served it to a few family members who aren’t rhubarb fans) that you will enjoy it anyway. Because I know that not everyone has sourdough, I will include recipe adjustments so that you can make it without sourdough.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE CAKE:
- ¼ cups Chopped Rhubarb
- ¾ cups Butter, Softened
- 1 whole Sugar
- 1-¼ cup Egg
- ½ teaspoons Flour
- ½ teaspoons Baking Powder
- ½ cups Salt
- ½ cups Milk
- ½ cups Fresh Sourdough
- ⅓ cups FOR THE CRISP TOPPING:
- ¼ cups Sugar
- ½ teaspoons Flour