Best 4 Sour Cream Rhubarb Coffee Cake Recipes
In the realm of delectable treats, few can resist the allure of sour cream rhubarb coffee cake, a culinary masterpiece that tantalizes taste buds with its symphony of flavors and textures. This delectable delight combines the tangy sweetness of rhubarb, the richness of sour cream, and the comforting warmth of coffee cake, creating an unforgettable experience for the senses. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to discover the perfect recipe for this classic dessert is sure to be a rewarding endeavor. Brace yourself to embark on a culinary adventure that will undoubtedly leave you craving more.
Let's cook with our recipes!
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM RHUBARB COFFEE CAKE
This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!
Provided by dcshoffman
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 35.2 g, Cholesterol 44.3 mg, Fat 12.3 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 219.8 mg, Sugar 17.6 g
SOUR CREAM RHUBARB COFFEE CAKE
Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in Upstate New York. It's been a family favorite for 18 years.
Provided by Taste of Home
Time 1h
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares
Nutrition Facts :
RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE
This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it.
Provided by annlouise
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and brown sugar; mix in egg.
- Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
- Fold in rhubarb and berries.
- Mix nuts, sugar, cinnamon and butter, and spread over top.
- Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
Tips:
- Choosing the right rhubarb: Select firm, bright red stalks with minimal blemishes. Avoid stalks that are limp or have brown spots.
- Preparing the rhubarb: Rinse the rhubarb stalks thoroughly and cut them into small pieces. If the rhubarb is very tart, you can sprinkle it with sugar and let it sit for a few minutes before adding it to the batter.
- Making the streusel topping: Combine the flour, sugar, and butter in a bowl and use your fingers to work the ingredients together until they resemble coarse crumbs.
- Assembling the coffee cake: Pour half of the batter into a greased baking pan. Sprinkle the rhubarb pieces evenly over the batter. Top with the remaining batter and then the streusel topping.
- Baking the coffee cake: Bake the coffee cake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
This sour cream rhubarb coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of tart rhubarb and sweet streusel topping is sure to please everyone. So next time you're looking for a special breakfast or brunch recipe, give this sour cream rhubarb coffee cake a try.
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