Sour Cream Rhubarb Coffee Cake

This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!

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

Ingredients

• 1 teaspoon baking soda
• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ cup butter
• ½ teaspoon ground cinnamon
• 1 cup sour cream
• 2 cups sifted all-purpose flour
• 2 cups chopped rhubarb
• ½ cup brown sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

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, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.