Sour Cream Rhubarb Coffee Cake
This Sour Cream Rhubarb Coffee Cake is a delicious treat perfect for breakfast or dessert.
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, chopped
For the Crumb Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan.
- For the crumb topping, mix together the flour, oats, brown sugar, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the cake batter.
- Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
You can serve this cake warm or at room temperature. It pairs well with coffee or tea.