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Sour Cream Rhubarb Coffee Cake
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Moist coffee cake with sour cream and fresh rhubarb, topped with a sweet cinnamon sugar crunch.
Ingredients:
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 cup butter
  • 0.5 cup brown sugar
  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups chopped rhubarb
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish.
  • In a bowl, combine flour, baking soda, and baking powder. In another large bowl, use an electric mixer to cream together butter and brown sugar until smooth. Add sour cream, egg, and vanilla extract, mixing thoroughly. Gently fold the flour mixture into the sour cream mixture. Pour batter into baking dish and top with rhubarb. In a small bowl, mix white sugar and cinnamon, then sprinkle over the rhubarb.
  • Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

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