Rhubarb-Sour Cream Coffee Cake

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

You need 1 ingredient. The key ingredients include: ["2 lbs (.9 kg) high gluten flour", "2 lbs (.9 kg) cake flour, sifted", "3 oz (84 grm) ""cake classic"" (same as salamac dry milk)", "1/8 cup (30 ml) baking soda", "1/8 cup (30 ml) baking powder", "1 tbsp (15 ml) salt", "1 tbsp (15 ml) nutmeg", "1-1/2 tsp (7 ml) allspice", "3/4 tsp (4 ml) ground cloves", "3 tbsp (45 ml) orange rind", "12 eggs", "42 oz (1176 grm) brown sugar", "3 cups (700 ml) corn oil", "6 cups (1425 ml) sour cream", "50 oz (1400 grm) rhubarb, chopped (fresh or individually quick frozen)"].

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.