The Ultimate Rhubarb Sour Cream Coffee Cake
The Ultimate Rhubarb Sour Cream Coffee Cake is a delightful blend of tart rhubarb and creamy sour cream enveloped in a moist, fluffy cake. Perfect for brunch or as an afternoon treat, this easy-to-make cake brings the warmth of home baking to your table. Each bite offers a harmonious balance of sweet and tangy flavors, making it an irresistible addition to any gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup full-fat sour cream
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- ½ cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by the sour cream until well combined.
- Gradually combine wet and dry ingredients; gently fold in chopped rhubarb.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg