Sour Cream Rhubarb Coffee Cake

european french russian dessert drink main sweet sour savory umami medium fast

Prep

20 min

Cook

24 min

Total

44 min

Ingredients (11)

2 cups sifted all-purpose flour g

1 teaspoon baking soda g

1 teaspoon baking powder g

½ cup unsalted butter g

½ cup brown sugar g

1 cup sour cream g

1 egg g

1 teaspoon vanilla extract g

2 cups chopped rhubarb g

½ cup white sugar g

½ teaspoon ground cinnamon g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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; stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into the prepared baking dish.

Spread rhubarb over batter. Combine white sugar and cinnamon in a small bowl; sprinkle cinnamon-sugar over rhubarb.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.