Rhubarb Sour Cream Coffee Cake
"We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!"
photo by ChefLee
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
cake
- 1⁄2 cup butter or 1/2 cup margarine
- 1 1⁄2 cups brown sugar
- 1 egg
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 1⁄2 cups chopped rhubarb
-
TOPPING
- 1⁄2 cup brown sugar
- 1⁄2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
directions
- Preheat oven to 350 degrees F.
- Mix flour, salt and baking soda together in a small bowl, set aside.
- Meanwhile cream butter and sugar together in a large mixing bowl.
- Beat in egg.
- Mix in sour cream and flour mixture alternately. Mix in vanilla.
- Stir in rhubarb.
- Turn into greased 9" x 13" pan.
-
TOPPING:
- Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 40 - 50 minutes until done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Perfect in every respect! -
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. -
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 -
Merciful Heavens this is good!!!!!!!!!!!!!! Across the U.S.A. and back with stars!!!!!!!!!! The sweet from the brown sugar and the wonderful moist, buttery cake pair so well with the tang of the rhubarb. The topping is to die for, it makes the nuts taste fabulous and acts as a moisture barrier while the cake is baking. A toothpick came out clean at 40 minutes for me and I know the pan is going to be clean very soon too because we loved this cake!!! This is a really really great rhubarb recipe, thanks so much for posting!!!!!!! Will definitely make again and again each year rhubarb shows up in the grocery!!!!!! -
This is so incredible! It was easy to throw together too. I think this is going to be my new favorite thing to do with all my rhubarb. I left the nuts off the topping b/c I knew my kids wouldn't eat it if I didn't and it was still great (I would like it with the nuts, but I knew I wanted help eating this cake, so I left them off) Thanks--it is a winner!
see 9 more reviews
Tweaks
-
I changed the rhubarb to blueberries and the sour cream to greek yogurt. Delicious.
-
Love this recipe, but did tweak. I increased the good stuff: 2 cups rhubarb and 1 cup nuts in the topping. Also cut fat and sugar some, I used 1/4 cup butter plus 1/4 cup applesauce instead of all butter, and only 1 cup brown sugar. Last - I have a grain mill and use fresh whole grain for all my recipes - I use a mix of grains that don't seem to weigh recipes down as much as using whole wheat flour from the store. -
Great recipe! Nice and moist. I had an overripe banana to use, so I mashed it up and put it in, then reduced the sour cream to 2/3 cup. I also substituted 1/2 cup of whole wheat white flour for some AP flour. Realized after it was in the oven that I hadn't added vanilla, but with the slight banana flavor, turns out it wasn't necessary. Phew!! -
This made a supermoist cake with great texture, the sourcream really enhanced the flavour. I made it for a dinner party and I substituted white sugar for the brown sugar. Everyone really enjoyed it and it kept great in the fridge for 4 days afterwards.
RECIPE SUBMITTED BY
We fled the big city of Vancouver to move to a very small Gulf island on the west coast of BC. We spent more than a decade restoring a Victorian cottage, which we traded for a small house & a large yard. I share my life with DH who is affectionately known as Pencil Boy (retired draftsman). We spend our days working on our house & garden, eating good food & drinking as good of wine as our retired budget can afford. Our motto is: A small house A large garden A few good friends Many good books
