Sour Cream Rhubarb Coffee Cake
This Sour Cream Rhubarb Coffee Cake is a delightful treat that combines the tartness of rhubarb with a rich, moist cake.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, chopped
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract and sour cream.
- Gradually mix the dry ingredients into the wet ingredients. Fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan.
- For the crumb topping, mix together the flour, oats, brown sugar, and cinnamon in a bowl. Cut in the cold butter until crumbly. Sprinkle over the cake batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
Enjoy this cake with a cup of coffee or tea. You can substitute other fruits for rhubarb if desired.