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

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

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.