Description
This Sour Cream Rhubarb Coffee Cake is tender, moist, and full of bright, tangy rhubarb flavor. The sour cream gives it a rich texture, while the simple ingredients come together effortlessly for a comforting treat that’s perfect for brunch, dessert, or anytime you crave a cozy slice of homemade goodness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 cups chopped rhubarb
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract and sour cream.
- Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking dish and smooth the top
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per serving