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Rhubarb Sour Cream Coffee Cake

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A delightful Rhubarb Sour Cream Coffee Cake that combines sweet and tart flavors for a comforting treat.

Ingredients

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  • 2 cups chopped rhubarb
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, sour cream, and vanilla extract; beat until well combined.
  4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chopped rhubarb until evenly distributed.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean.
  9. Cool in the pan before dusting with powdered sugar (if desired).
  10. Serve warm and enjoy!

Notes

For best results, ensure butter is softened for creaming. Leftovers can be stored in an airtight container for up to 2 days at room temperature or a week in the fridge.

Nutrition

Find it online: https://www.lunarecipez.com/rhubarb-sour-cream-coffee-cake-recipe/

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