Description
A delightful coffee cake featuring the tangy sweetness of rhubarb, creamy sour cream, and warm cinnamon, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy, at least 5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla and sour cream until smooth.
- Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fold in the chopped rhubarb and nuts, if using.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 35-40 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before slicing.
Notes
Best served warm with coffee or tea. The cake can be stored for up to two days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: coffee cake, rhubarb, sour cream, dessert, spring, baking