why make this recipe
This Easy Sour Cream Rhubarb Coffee Cake is a delightful treat that brings together the tangy flavor of rhubarb and the richness of sour cream. It’s a perfect choice for breakfast, brunch, or even as a dessert. The cake is moist and fluffy, with a sweet cinnamon topping that adds a nice crunch. This recipe is simple to make, and it’s sure to impress your family and friends!
how to make Easy Sour Cream Rhubarb Coffee Cake
Ingredients:
- 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 powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs, sour cream, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture over the top of the batter.
- Bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy warm or cold.
how to serve Easy Sour Cream Rhubarb Coffee Cake
This coffee cake is delicious both warm and at room temperature. Serve it with a cup of coffee or tea for a wonderful breakfast or snack. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for a tasty dessert.
how to store Easy Sour Cream Rhubarb Coffee Cake
To keep your coffee cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it. For longer storage, wrap it well and freeze it for up to three months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
tips to make Easy Sour Cream Rhubarb Coffee Cake
- Make sure the rhubarb is fresh and chopped evenly for better cooking.
- If you like a sweeter cake, you can increase the sugar slightly.
- Feel free to add nuts like walnuts or pecans for extra crunch.
- If you don’t have sour cream, you can substitute it with plain yogurt.
variation
You can experiment with different fruits like strawberries or blueberries instead of rhubarb for a different flavor. Mixing in a bit of lemon zest can also bring a refreshing twist to the cake.
FAQs
Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Just thaw and drain any excess liquid before using.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean, with no wet batter stuck to it.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can make this coffee cake a day in advance and store it at room temperature. It tastes great the next day!
