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Sour Cream Rhubarb Coffee Cake

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A moist and tender coffee cake featuring the delightful tartness of rhubarb, perfect for sharing over a cup of coffee.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup chopped rhubarb
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter and dust it lightly with flour.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  5. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Mix in the sour cream until fully combined.
  7. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  8. Gently fold in the chopped rhubarb.
  9. Pour the batter into your prepared pan and smooth the top.
  10. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  11. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve slightly warm with a dollop of whipped cream or a drizzle of icing. Leftovers can be stored wrapped tightly for up to 3 days or frozen.

Nutrition

Keywords: coffee cake, rhubarb, dessert, baking, sour cream

Find it online: https://rusticflavor.com/sour-cream-rhubarb-coffee-cake/

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