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Rhubarb Sour Cream Coffee Cake

Rhubarb Sour Cream Coffee Cake: A Sweet Tangy Delight

This Rhubarb Sour Cream Coffee Cake combines tangy rhubarb and creamy sour cream for a deliciously unique dessert experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Rhubarb Wash thoroughly and slice into 1/2-inch pieces.
  • 1 cup Sour Cream Can be substituted with plain Greek yogurt.
  • 1 cup Granulated Sugar Substitute with a sugar alternative if desired.
  • 1/2 cup Butter Ensure it's softened for easy creaming.
  • 2 large Eggs Beat until pale yellow.
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Salt Necessary for balance.
  • 1 teaspoon Cinnamon Adjust according to preference.
For the Streusel Topping
  • 1/4 cup Butter Ensure it's softened.
  • 1/2 cup Granulated Sugar Can substitute with brown sugar.
  • 3/4 cup All-Purpose Flour Measure accurately.

Equipment

  • 9-inch round or square baking pan
  • Mixing bowl
  • Electric mixer
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan with butter or line with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add in the eggs one at a time, mixing until fully combined after each addition.
  4. Fold the sour cream into the butter mixture using a spatula until smooth.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon.
  6. Fold the dry mixture into the wet mixture until just combined and then fold in the sliced rhubarb.
  7. Mix the flour, sugar, and softened butter for the streusel topping until crumbly.
  8. Pour the batter into the prepared baking pan and sprinkle the streusel topping over the top.
  9. Bake for 40-50 minutes, or until a toothpick inserted comes out clean.
  10. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Use a springform pan for easy removal and freshness tips include ensuring frozen rhubarb is well-drained and experimenting with adding lemon zest or strawberries.

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