Rhubarb Sour Cream Coffee Cake Recipe

5 1 1
Rhubarb Sour Cream Coffee Cake Recipe
Rhubarb Sour Cream Coffee Cake Recipe photo by Taste of Home
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Rhubarb Sour Cream Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

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 (8 ounces) 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

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.
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 13-in. x 9-in. baking dish.
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.
Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. Yield: 12-15 servings.

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.
  • Originally published as Rhubarb Sour Cream Coffee Cake in Taste of Home April/May 2018

    Nutritional Facts

    1 piece: 366 calories, 17g fat (10g saturated fat), 74mg cholesterol, 387mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 5g protein.

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    • 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 (8 ounces) 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
    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 13-in. x 9-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. Yield: 12-15 servings.

    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.
  • Originally published as Rhubarb Sour Cream Coffee Cake in Taste of Home April/May 2018

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    Reviews forRhubarb Sour Cream Coffee Cake

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    MY REVIEW
    kimt1964 User ID: 2568251 285914
    Reviewed Mar. 31, 2018

    "Awesome coffee cake!!! Only change I made is to bake in two 8x8 inch pans. I plan to freeze one for later."

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