Sour Cream Rhubarb Coffee Cake
Delightful cake that combines the creamy tang of sour cream with the refreshing bite of fresh rhubarb in a moist, fluffy batter.
Ingredients
For the cake
- 1 cup sour cream Can substitute with dairy-free yogurt for a dairy-free version.
- 1 teaspoon baking soda Ensure it's fresh for proper rise.
- ½ cup unsalted butter, softened At room temperature for easy creaming.
- 1 ½ cups granulated sugar Can replace with coconut sugar for a lower glycemic option.
- 1 large egg For a vegan version, substitute with a flax egg.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can use gluten-free all-purpose flour blend.
- ½ teaspoon salt
- 2 cups diced fresh rhubarb Frozen rhubarb can be used but drain excess liquid.
For the topping
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped walnuts or pecans Optional, adds crunch.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is at room temperature.
- Dice the fresh rhubarb and set it aside.
Baking
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch square baking pan.
- In a small bowl, mix the sour cream and baking soda; let it sit for a few minutes.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Fold in the sour cream mixture until smooth.
- Gradually add the flour and salt, stirring until just combined.
- Carefully fold in the diced rhubarb until evenly distributed.
- In a separate bowl, mix brown sugar, cinnamon, and nuts for the topping.
- Pour the batter into the prepared baking pan and sprinkle the topping evenly.
- Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
Notes
Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Can be frozen in individual portions.