Adapted from the recipe by Brenda Score, www.afarmgirlsdabbles.com.
As the author wrote about this recipe, “This tender coffee cake is studded with tart bites of rhubarb and topped with a thin and crispy sugar-baked crust.”
Start to finish: 1 hour 10 minutes (30 minutes active)
Servings: 20
Ingredients:
3 cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
¾ teaspoon cinnamon, divided
3 eggs, separated
½ cup butter, softened
2 cups white sugar, divided
1 tablespoon vanilla extract
2 cups sour cream or full-fat Greek yogurt
2¼ cups thinly sliced rhubarb
Directions:
- Preheat oven to 350 degrees. Lightly coat a 9-inch by 13-inch baking pan or two standard-size loaf pans with cooking spray.
- In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt and ½ teaspoon of the cinnamon. Set aside.
- In the bowl of a stand mixer, beat egg whites until stiff. Gently transfer whipped egg whites to a separate bowl and set aside.
- Return bowl to stand mixer (no need to wash the bowl first, just get as much of the egg whites out as possible) and add butter and 1½ cups of the sugar; cream together for 2 minutes.
- Beat in egg yolks and vanilla. Alternately mix sour cream and flour mixture into butter mixture in 2 additions each. Mix until batter is incorporated and smooth – it will be very thick.
- Gently fold in whipped egg whites until incorporated. Then fold in 2 cups of the rhubarb.
- With a rubber spatula, spread batter into bottom of prepared pan, smoothing the top. Sprinkle top of batter with remaining ¼ cup of rhubarb.
- In a small dish or cup, combine remaining ½ cup of the sugar and remaining ¼ teaspoon of the cinnamon. Sprinkle mixture evenly over top of batter.
- Place pan in oven and bake for 40 to 45 minutes, or until a tester inserted into center of cake comes out clean. Remove to cooling rack to cool completely.
