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Sour Cream Rhubarb Coffee Cake

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A delightful and tangy cake that combines the flavors of sour cream and fresh rhubarb, perfect for breakfast or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped rhubarb
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix dry ingredients: whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Incorporate sour cream and vanilla extract until just combined.
  6. Add the dry ingredient mixture gradually into the wet ingredients, being careful not to overmix.
  7. Fold in the chopped rhubarb.
  8. Grease a 9-inch round or square baking pan, and pour the batter into it.
  9. Sprinkle the brown sugar and cinnamon mixture generously over the batter.
  10. Bake for about 35-40 minutes, or until a toothpick comes out clean.
  11. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack.

Notes

This cake can be served warm with powdered sugar or whipped cream on top. It freezes well for later enjoyment.

Nutrition

Keywords: cake, coffee cake, rhubarb, dessert, sour cream

Find it online: https://basilboard.com/sour-cream-rhubarb-coffee-cake/