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!
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INGREDIENTS
Nutritioncake
- 1 1⁄2cups brown sugar
- 1
- 2cups flour
- 1⁄2teaspoon salt
- 1teaspoon baking soda
- 1cup sour cream
- 1teaspoon vanilla
- 1 1⁄2cups chopped rhubarb
TOPPING
- 1⁄2cup brown sugar
- 1⁄2cup chopped walnuts
- 1teaspoon ground cinnamon
- 1tablespoon 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.