Description
A delightful Rhubarb Sour Cream Coffee Cake that combines the tartness of rhubarb with a rich, moist cake, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped rhubarb (fresh or frozen)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour. Mix until just combined.
- Fold in the chopped rhubarb gently until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before slicing and serving.
Notes
- For a richer flavor, try adding 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.
- If you prefer a sweeter cake, increase the granulated sugar to 1 1/4 cups.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg