Overnight Rhubarb Coffee Cake
Adapted from King Arthur Flour's No-Fuss Overnight Coffeecake and Mommy Logan's Rhubarb Cake
Cake
- 6 tbs butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- heaping 1/4 tsp salt
- 1/2 tsp vanilla
- 1 lg egg
- 1 cup all-purpose flour
- 1/2 cup sour cream (don't use non-fat)
- 1 cup frozen rhubarb
- 1 tbs flour
Topping
- 1/4 cup granulated sugar
- 2 tbs cinnamon
- 2 tbs butter
Beat together the butter, sugars, baking powder, baking soda, salt, and vanilla. Beat in the egg. Alternate adding the flour with the sour cream. Separately, toss the still frozen rhubarb with the flour. Stir the rhubarb into the batter. Pour the batter into an 8 X 8 pan.
Mix together the topping ingredients until they look like coarse crumbs and sprinkle on top of the pan. Cover the pan and refrigerate overnight.
The next morning, take the coffee cake out of the fridge and set it on the counter while you preheat the oven to 350 degrees. Bake the coffee cake for 45-50 minutes or until a toothpick comes out clean. Cool for 5 minutes before serving.
Nutritional Information
Servings Per Recipe: 8
4% of calories from protein
52% of calories from carbs
44% of calories from fat
| Calories | 303 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Cholesterol | 64 mg |
| Sodium | 281 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 3 g |
For more nutritional information, see NutritionData (scroll below the ingredient list).
