Sour Cream Rhubarb Coffee Cake recipe
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Ingredients
- 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ cup butter ½ cup brown sugar 1 cup sour cream 1 egg 1 teaspoon vanilla extract 2 cups chopped rhubarb ½ cup white sugar ½ teaspoon ground cinnamon
Nutrition Info
- 263.5 caloriescarbohydrate: 35.2 gcholesterol: 44.3 mgfat: 12.3 gfiber: 1 gprotein: 3.6 gsaturatedFat: 7.5 gservingSize: -sodium: 219.8 mgsugar: 17.6 gtransFat: : -unsaturatedFat: : -
Directions Sour Cream Rhubarb Coffee Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated, pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.