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Rhubarb Sour Cream Coffee Cake

Total Time

Prep: 20 min. Bake: 45 min. + cooling

Makes

12 servings

With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania
Rhubarb Sour Cream Coffee Cake Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup sour cream
  • 3 cups chopped fresh or frozen rhubarb
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter

Directions

  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
  3. For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
  4. Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

Test Kitchen tips
  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
  • If you're looking to cut calories, try substituting Greek yogurt for half of the sour cream.
  • Nutrition Facts

    1 piece: 458 calories, 21g fat (13g saturated fat), 92mg cholesterol, 483mg sodium, 62g carbohydrate (35g sugars, 2g fiber), 6g protein.

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