why make this recipe
Sour Cream Rhubarb Coffee Cake is a delightful treat perfect for breakfast, brunch, or a cozy afternoon snack. This recipe combines the tangy flavor of rhubarb with the rich creaminess of sour cream, creating a moist and sweet cake. It’s easy to make, uses common ingredients, and your friends and family will love it. Plus, it’s a great way to use fresh rhubarb during the growing season!
how to make Sour Cream Rhubarb Coffee Cake
Ingredients
- 1 cup sour cream
- 1 cup rhubarb, chopped
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the chopped rhubarb and walnuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy!
how to serve Sour Cream Rhubarb Coffee Cake
Once your Sour Cream Rhubarb Coffee Cake has cooled, you can slice it into squares or wedges. This cake is great on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special touch. It pairs wonderfully with a cup of coffee or tea.
how to store Sour Cream Rhubarb Coffee Cake
You can store the cake at room temperature for a couple of days if it’s covered. For longer storage, keep it in an airtight container in the refrigerator, where it can last for up to a week. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and then in foil. Just thaw them at room temperature before serving.
tips to make Sour Cream Rhubarb Coffee Cake
- Make sure your butter is softened so it mixes well with the sugar.
- Don’t overmix the batter; stir just until everything is combined to keep the cake light and fluffy.
- If you like a sweeter cake, increase the sugar slightly to balance the tartness of the rhubarb.
- Feel free to replace walnuts with pecans or omit them completely if you prefer a nut-free version.
variation
You can customize your coffee cake by adding other fruits like strawberries or blueberries along with the rhubarb or replacing some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Just make sure to thaw and drain it before adding to the batter.
Q: Is it possible to make this cake without eggs?
A: Yes, you can use egg substitutes like applesauce or mashed bananas to make the cake vegan or egg-free.
Q: How can I tell when the cake is done?
A: The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Be careful not to overbake.
Sour Cream Rhubarb Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the chopped rhubarb and walnuts (if using).
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.