Rhubarb Sour Cream Coffee Cake

A luscious coffee cake is a tasty way to start off the day - or end it! Either way you're family will love this moist tender cake.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 336 kcal

Ingredients

3/4 cup butter softened
1 1/2 cups of sugar
3 large eggs room temperature
1 1/2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 cup 8 oz. sour cream
3 cups chopped fresh or frozen rhubarb

Topping

1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp. cinnamon
1/4 cup butter cut into small cubes

Instructions

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla; mix well.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with sour cream. Fold in rhubarb. Spread in a greased 9 x 13 baking dish.
For topping, in a bowl, combine brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs, sprinkle over batter.
Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

Notes

This recipe can be changed by substituting fresh peaches or fresh apples instead of rhubarb. Reduce sugar to 1 cup if changing fresh fruits.

Nutrition

Serving: 1piece of cakeCalories: 336kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 381mgFiber: 1gSugar: 26g