Rhubarb Sour Cream Coffee Cake Recipe

Name: Rhubarb Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 3 large eggs; 1-1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup sour cream; 3 cups chopped fresh or frozen rhubarb; 1/2 cup packed brown sugar; 1/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup cold butter

Servings: persons

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

1
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
2
In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
3
For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
4
Bake at 350u00b0 until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

1264

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup butter, softened, 1-1/2 cups sugar, 3 large eggs, 1-1/2 teaspoons vanilla extract, and more.

Yes, Rhubarb Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Sour Cream Coffee Cake

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