Sour Cream Rhubarb Coffee Cake
A moist and tender cake that perfectly balances the tartness of rhubarb with the creaminess of sour cream, ideal for breakfast, brunch, or an afternoon treat.
Ingrédients
Main Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups diced fresh rhubarb
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans (optional) Optional for added texture
Instructions
Preparation
- Gather and measure out all ingredients. Dice the rhubarb.
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch square baking pan.
Mixing the Batter
- In a small bowl, combine the sour cream with the baking soda and let it sit for a few minutes.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, mixing until combined.
- Fold the sour cream mixture gently into the creamed butter mixture.
- Gradually add the flour and salt, stirring just until combined.
- Gently fold in the diced rhubarb.
Topping and Baking
- In a separate bowl, mix the brown sugar, cinnamon, and optional chopped nuts for the topping.
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the brown sugar topping evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Store cooled cake in an airtight container at room temperature for up to 2 days. For long-term storage, wrap tightly and refrigerate for up to one week or freeze for up to 3 months.