Rhubarb is an announcement for spring. It's one of the first green things in Canada to pop up after a loooooong white winter and I welcome it with open arms. Rhubarb is quite sour so I just love the addition of the sweet cinnamon strusel on top.
Individual rhubarb strusel coffee cakes
1 cup sour cream
1 tsp baking soda
1/2 cup butter, softened
1 cup granulated sugar
3/4 tsp vanilla
2 cups chopped rhubarb
2 tbsp orange juice
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp cinnamon
6 tbsp cold butter
Preheat the oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tin.
To make the strusel, combine all the ingredients and blend with your fingers until a coarse crumb forms. Set aside.
In a bowl, whisk together the sour cream and baking soda. Set aside.
Whisk together the flour and baking powder. Set aside.
Cream together the butter and sugar. Add the eggs one at a time. Add the vanilla, orange zest and orange juice and mix. Scrape down the sides of the bowl and mix. Add half of the flour mixture and once mixed in add half the yogurt mixture. Repeat. Fold in the rhubarb.
Measure a 1/4 of batter into each muffin cup. Sprinkle with the strusel topping.
Bake for approximately 20 minutes or until a knife comes out clean after being inserted into the middle of the cake.
cool in the pan for 5 minutes before removing the cakes.
Let cool on a wire rack.