Description
A delightful coffee cake infused with the tangy sweetness of fresh rhubarb and creamy sour cream, perfect for sharing during brunch or afternoon tea.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, fully blending each before the next.
- Stir in the sour cream and vanilla extract until combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, mixing gently until just combined.
- Fold in the chopped rhubarb carefully to maintain their shape.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool for a few minutes in the pan before transferring to a cooling rack to cool completely.
Notes
Make-ahead tips: Prepare the batter a day in advance, store in the fridge, and allow to come to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg