Sour Cream Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake
  • 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


  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.

04/24/2018
Sour Cream Rhubarb Coffee Cake, recipe PT15M PT1H 5 455 calories

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