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Sour Cream Rhubarb Coffee Cake

This delightful Sour Cream Rhubarb Coffee Cake combines tart rhubarb with a rich cake base, offering a healthier option perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb, chopped
For the Topping
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar (optional) for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, sour cream, eggs, and vanilla. Mix until smooth.
  4. Fold in the chopped rhubarb.
  5. Pour the batter into the prepared baking dish.
  6. Mix cinnamon and brown sugar (if using) and sprinkle on top of the batter.
  7. Bake for about 30-40 minutes, or until a toothpick comes out clean.
  8. Allow to cool before serving.

Notes

Best served warm or at room temperature. Pair it with yogurt or fresh fruit for added nutrients. Store properly for best flavor.