Side Pannel
Rhubarb Sour Cream Coffee Cake
Rhubarb Sour Cream Coffee Cake
- Recipe Submitted by maryjosh on 01/10/2019
Ingredients List
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sour cream
- 3 cups chopped fresh or frozen rhubarb
- TOPPING:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
Directions
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top.
Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
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