Sour Cream Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake

This rhubarb coffee cake with sour cream relies on fresh rhubarb and sour cream for taste and moisture. A sprinkling of cinnamon sugar adds a sweet crunch.

Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
264 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Step 3
Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth; stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into the prepared baking dish.
Step 4
Spread rhubarb over batter. Combine white sugar and cinnamon in a small bowl; sprinkle cinnamon-sugar over rhubarb.

Ingredients

  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 2 cups sifted all-purpose flour
  • 2 cups chopped rhubarb
  • 0.5 cup butter
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup white sugar
  • 0.5 cup brown sugar

Categories

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