Indulge your senses with a slice of our delightful Sour Cream Coffee Cake with Rhubarb—a dessert that perfectly balances sweetness and tartness! Imagine a soft, moist cake enriched with creamy sour cream and studded with vibrant, tangy rhubarb, all topped with a heavenly cinnamon-brown sugar crumb. Whether you're hosting a brunch or simply treating yourself, this recipe is sure to impress your family and friends. Ready to elevate your dessert game? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Dessert
Serves: 10 servings
Ingredients
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, cream together softened butter and white sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Gently fold in chopped rhubarb, distributing evenly throughout the batter.
- In a small bowl, mix brown sugar and cinnamon for the topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the brown sugar and cinnamon mixture over the top of the batter, creating a sweet crumbly topping.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before slicing and serving.
- Serve warm or at room temperature. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Choose Fresh Rhubarb: For the best flavor, select fresh, vibrant rhubarb stalks. Avoid any that look wilted or have brown spots.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
- Add a Glaze: For an extra touch, consider drizzling a simple glaze made from powdered sugar and milk over the cooled cake.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Serving Suggestions: This cake is delicious on its own but can be elevated with a dusting of powdered sugar or a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
