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Make it Yourself May Week 4 - Rhubarb Coffee Cake (or any flavor!)
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This is a basic coffee cake recipe that can be changed by changing the fruit and spices! I made rhubarb today since my plants are going crazy! I think blueberry and lemon would be really good too!
Rhubarb coffee cake
Preheat oven to 350
For the Coffee Cake
▢ 1/2 cup butter softened
▢ 1 1/2 cups sugar
▢ 2 eggs room temperature
▢ 1 cup plain Greek yogurt or sour cream
▢ 1 teaspoon vanilla
▢ 2 cups all-purpose flour
▢ 1 teaspoon baking soda
▢ 2 cups rhubarb finely diced
For the Steusel Topping
▢ 1/2 cup dark brown sugar packed
▢ 1/4 cup all-purpose flour
▢ 1 teaspoon cinnamon
▢ 3 tablespoons cold butter
Mix the ingredients for the topping together in a small bowl until crumbly and set aside
Cream the butter and sugar together until fluffy. Add the eggs, vanilla and sour cream
In a separate bowl mix the flour and baking soda. Add to the wet ingredients until just mixed. Fold in 3/4 cup of rhubarb.
Put half the batter in a greased 9x13 pan. Sprinkle with the leftover rhubarb and half of the topping. Put the rest of the batter on top By spoonfuls. Then spread to cover the top. Sprinkle the rest of the topping on top. Bake for 32-35 minutes. In my oven it takes 37 minutes for it to be browned and a toothpick inserted in the center comes out clean. Let cool and enjoy. This recipe freezes well.
Thank you to Ann from
@AnnsSouthernhome for doing this collaboration
Like and subscribe to see more videos on canning , cooking and baking
Thank you for stopping by!
Renee
#cooking #baking #recipes #rhubarb #coffeecake #makeitathome #makeitmay #homecooking
Rhubarb coffee cake
Preheat oven to 350
For the Coffee Cake
▢ 1/2 cup butter softened
▢ 1 1/2 cups sugar
▢ 2 eggs room temperature
▢ 1 cup plain Greek yogurt or sour cream
▢ 1 teaspoon vanilla
▢ 2 cups all-purpose flour
▢ 1 teaspoon baking soda
▢ 2 cups rhubarb finely diced
For the Steusel Topping
▢ 1/2 cup dark brown sugar packed
▢ 1/4 cup all-purpose flour
▢ 1 teaspoon cinnamon
▢ 3 tablespoons cold butter
Mix the ingredients for the topping together in a small bowl until crumbly and set aside
Cream the butter and sugar together until fluffy. Add the eggs, vanilla and sour cream
In a separate bowl mix the flour and baking soda. Add to the wet ingredients until just mixed. Fold in 3/4 cup of rhubarb.
Put half the batter in a greased 9x13 pan. Sprinkle with the leftover rhubarb and half of the topping. Put the rest of the batter on top By spoonfuls. Then spread to cover the top. Sprinkle the rest of the topping on top. Bake for 32-35 minutes. In my oven it takes 37 minutes for it to be browned and a toothpick inserted in the center comes out clean. Let cool and enjoy. This recipe freezes well.
Thank you to Ann from
@AnnsSouthernhome for doing this collaboration
Like and subscribe to see more videos on canning , cooking and baking
Thank you for stopping by!
Renee
#cooking #baking #recipes #rhubarb #coffeecake #makeitathome #makeitmay #homecooking
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