Sour Cream Rhubarb Coffee Cake

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Cake:

1 cup sour cream

1 teaspoon baking soda

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

2 cups diced fresh rhubarb

For the Topping:

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup chopped walnuts or pecans (optional)

 

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a small bowl, stir together the sour cream and baking soda. Let it sit while you prepare the rest of the batter.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.

In another bowl, whisk together the flour and salt. Add the flour mixture to the creamed mixture alternately with the sour cream mixture, beginning and ending with the flour.

Gently fold in the chopped rhubarb. Spread the batter evenly in the prepared baking dish.

For the topping, mix brown sugar, cinnamon, and chopped nuts if using. Sprinkle evenly over the batter.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly before serving. Best enjoyed warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 290 kcal | Servings: 12 servings