How to Make Sour Cream Rhubarb Coffee Cake - A Step-by-Step Guide

If you're looking for a delicious and unique coffee cake recipe to impress your family and friends, look no further than this Sour Cream Rhubarb Coffee Cake. This recipe combines the tangy flavor of rhubarb with the richness of sour cream to create a moist and flavorful cake that is perfect for breakfast or dessert. The tender rhubarb mixed with the creaminess of the sour cream makes for a delightful contrast of textures and flavors that is sure to please even the pickiest of eaters.

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Ingredients

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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 1 9x13-inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Nutrition

    264 cal.

    • Total Fat: 12g
    • Saturated Fat: 8g
    • Cholesterol: 44mg
    • Sodium: 220mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 79mg
    • Iron: 1mg
    • Potassium: 130mg