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Sour Cream Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
dcshoffman

dcshoffman

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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, about 45 minutes.
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Reviews

Molly
14

Molly

5/26/2012

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 busy and didn't check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I'm going to bake in an 11 x 7 pan.

Lece
7

Lece

11/18/2012

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 pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small, the cake ended up being really tall. Next time I'll try the stated pan. We will definately make this again!

Kaymalove09
2

Kaymalove09

5/23/2012

I loved it!!

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