This rhubarb coffee cake with sour cream 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
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 cups unsalted butter
- 0.5 cups brown sugar
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- 0.5 cups white sugar
- 0.5 teaspoons ground cinnamon
Instructions
-
1
Preheat the 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; stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into the prepared baking dish.
-
3
Spread rhubarb over batter. Combine white sugar and cinnamon in a small bowl; sprinkle cinnamon-sugar over rhubarb.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts
Per serving
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