Sour Cream Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake

dcshoffman

"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

1 h servings 263 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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, 35 to 45 minutes.

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Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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Least positive
Newest

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 ...

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...

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, an...

I loved it!!

It turned out very good nice and moist

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!

I used 3 cups of rhubarb and made it in a bundt pan. It turned out great. I used the same oven temperature and baking time

I made this cake last night with a minor adjustment or two. I mixed the rhubarb into the batter and added 1/2 tsp of salt. I also used half whit sugar and half brown sugar to sprinkle on top. I ...

This cake was OK but I like my original recipe much better. It was nice and moist and I would make it again but I would definitely make modifications. For one thing I would place only about 1/2 ...

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