Breakfast coffeecake

Time 1 hour 25 minutes
Yields Serves 12
Breakfast coffeecake

Crumble topping


Combine 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.



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


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


Beat 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.


Beat 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.


Spoon 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.

From Donna Deane.

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