Sour Cream Rhubarb Coffee Cake Recipe - Allrecipes.com
Sour Cream Rhubarb Coffee Cake Recipe
  • READY IN 1 hr

Sour Cream Rhubarb Coffee Cake

Recipe by  

"This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2012

I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small, the cake ended up being really tall. Next time I'll try the stated pan. We will definately make this again!

 
Most Helpful Critical Review
May 26, 2012

Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was busy and didn't check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I'm going to bake in an 11 x 7 pan.

 

7 Ratings

May 23, 2012

I loved it!!

 
Oct 07, 2013

It turned out very good nice and moist

 
Sep 09, 2013

The recipe was delicious. I added 3 cups rhubarb and about 1/3 cup chocolate chips. I also baked it for only 35 minutes and it was perfectly done. Great dessert for all times of the day!

 
Jul 21, 2013

Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9x13, and felt this was right. I used 3 cups of rhubarb, and would make it again this way.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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