Description
Sour Cream Rhubarb Coffee Cake is a moist, tangy, and flavorful dessert perfect for breakfast, brunch, or as an afternoon treat.
Ingredients
Scale
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or cooking spray.
- In a bowl, whisk together the flour, baking soda, and baking powder.
- In a large separate bowl, beat the softened butter and brown sugar until creamy (2–3 minutes).
- Add the sour cream, egg, and vanilla extract to the butter mixture and mix until well combined.
- Gradually stir in the dry ingredients. Mix just until combined; do not overmix.
- Spread the batter evenly into the prepared baking dish.
- Evenly scatter the chopped rhubarb over the top of the batter.
- In a small bowl, combine the white sugar and ground cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the rhubarb.
- Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to avoid a dense cake.
- Use room temperature butter and eggs for a smoother batter.
- Ensure leavening agents are fresh for a good rise.
- Let the cake cool fully before slicing for neat servings.
- You can substitute Greek yogurt for sour cream or use other fruits like strawberries or blueberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: sour cream rhubarb coffee cake, rhubarb dessert, spring cake recipe, easy rhubarb coffee cake, moist rhubarb cake