Description
A delightful coffee cake featuring a perfect balance of sweetness and tanginess, with fresh rhubarb and a crunchy topping.
Ingredients
Scale
- 1 cup sour cream
- 1 cup rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan generously.
- Cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy.
- Add in 2 eggs, 1 teaspoon vanilla extract, and 1 cup sour cream. Mix until well combined.
- Whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon in another bowl.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently.
- Fold in the 1 cup chopped rhubarb.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg