Sour Cream Rhubarb Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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:
2 cups sifted all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup butter |
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 |
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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