Description
A delicious and moist Rhubarb Sour Cream Coffee Cake that combines the tartness of rhubarb with a rich sour cream batter, 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 rhubarb, chopped (fresh or frozen)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour 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 the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
- Fold in the chopped rhubarb gently until evenly distributed throughout the batter.
- In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using).
- Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the brown sugar mixture over the batter. Pour the remaining batter on top and spread it evenly. Finally, sprinkle the remaining brown sugar mixture over the top.
- 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 10 minutes before transferring it to a wire rack to cool completely.
Notes
- This recipe serves 12.
- For a lighter version, substitute Greek yogurt for sour cream.
- To enhance the flavor, add a teaspoon of almond extract along with the vanilla.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg