Sour Cream Rhubarb Coffee Cake Recipe

Name: Sour Cream Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

781

kcal

Calories

Fat

102

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups sifted all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 cup butter, and more.

Yes, Sour Cream Rhubarb 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.

Sour Cream Rhubarb Coffee Cake

How did you like this recipe?

Frequently Asked Questions