Sour Cream Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake

7
dcshoffman 1

"This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!"

Ingredients

1 h servings 263 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Reviews

7
  1. 8 Ratings

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Most helpful

I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round...

Most helpful critical

Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was ...

Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was ...

I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round...

I loved it!!

It turned out very good nice and moist

The recipe was delicious. I added 3 cups rhubarb and about 1/3 cup chocolate chips. I also baked it for only 35 minutes and it was perfectly done. Great dessert for all times of the day!

Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9x13, and felt this was right. I used 3 cups of rhubarb, an...

It was OK. Mine was done at 37 when I checked it.