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Sour Cream Rhubarb Coffee Cake

 Sour Cream Rhubarb Coffee Cake
Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in Upstate New York. It's been a family favorite for 18 years.
12-15 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped rhubarb (1/2-inch chunks)
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Directions

  • In a bowl, cream sugar, shortening and egg. Combine flour, baking
  • soda and salt; add to creamed mixture alternately with sour cream.
  • Gently fold in rhubarb until evenly distributed. Spoon into a
  • greased 13-in. x 9-in. baking pan. Combine topping ingredients until
  • crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or
  • until done. Cool slightly before cutting into squares Yield: 12-15
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 298 calories, 13 g fat (4 g saturated fat), 26 mg cholesterol, 192 mg sodium,

2 of 2

Sour Cream Rhubarb Coffee Cake (continued)

Nutritional Facts: 43 g carbohydrate, 1 g fiber, 4 g protein.