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Categories: Breads, Breakfasts

Breakfast coffeecake

Breakfast coffeecake
Los Angeles Times

Rhubarb starts out so beautiful, its bright color a beacon among the greens of spring. But give it to a cook, and it can wind up mushy and ragged, almost stringy. In old-time lunch counters, wisecracking waitresses nicknamed it "boiled ... Read more

Total time: 1 hour, 25 minutes | Serves 12
Note: From Donna Deane.

Crumble topping

  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) cold butter, cut up

Step 1Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla, then work in the butter with a pastry blender or fork until crumbly. Set aside.


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups diced rhubarb

Step 1Heat the oven to 350 degrees. Butter a 9-inch tube pan.

Step 2Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl. Set aside.

Step 3Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.

Step 4Beat in half the flour mixture until creamy, then beat in the sour cream until blended. Beat in the remaining flour mixture until combined. Stir in the rhubarb.

Step 5Spoon the batter into the tube pan. Top with the crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool the cake in the pan slightly, then remove to a wire rack to cool completely.

Each serving:
326 calories; 453 mg. sodium; 75 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber.
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