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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.
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    12-15 servings

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 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 13x9-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
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