Description
Sour Cream Rhubarb Coffee Cake is a moist and flavorful cake with a crumbly topping. It combines the tangy taste of rhubarb with the richness of sour cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons 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 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, chopped
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in chopped rhubarb.
- Pour batter into a greased baking pan.
- In another bowl, mix flour, oats, brown sugar, and cinnamon for the topping.
- Add cold cubed butter and mix until crumbly.
- Sprinkle crumb topping over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container.
- Best enjoyed fresh but can be refrigerated for a few days.
- Substitute rhubarb with other fruits if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Sour Cream Rhubarb Coffee Cake, Rhubarb Cake, Coffee Cake, Dessert Recipe