Rhubarb Sour Cream Coffee Cake

Gumboot Gourmet's Note:

We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

cake

• ½ cup butter or ½ cup margarine
• 1 ½ cups brown sugar
• 1 egg
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 ½ cups chopped rhubarb

TOPPING

• ½ cup brown sugar
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter

Directions:

1. Preheat oven to 350 degrees F.
2. Mix flour, salt and baking soda together in a small bowl, set aside.
3. Meanwhile cream butter and sugar together in a large mixing bowl.
4. Beat in egg.
5. Mix in sour cream and flour mixture alternately. Mix in vanilla.
6. Stir in rhubarb.
7. Turn into greased 9" x 13" pan.
8. TOPPING:.
9. Mix all ingredients together until crumbly.
10. Sprinkle over top.
11. Bake 40 - 50 minutes until done.

Reviews

[Quail2]

Perfect in every respect!

[DangerousWithKnives]

Delicious! I even messed up and put in half granulated sugar before I read the instructions properly and saw 'brown'. Oops. Never mind, it was still great. I also added a nice tart apple to the mix in substitution for some of the rhubarb as I had a leftover one to use. Really tasty.

[threadz]

This is the BEST rhubarb coffee cake I have ever had. It's moist, full of flavour and easy to make. I didn't have enough sour cream so I used yogurt and it didn't change the texture or taste at all. My only suggestion is that when you are making one, make two as one doesn't last long enough