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
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Equan Khan
khan@yahoo.comThis is the worst coffee cake recipe I've ever tried. I would not recommend it to anyone.
Tayyaba Anwar
anwartayyaba1@hotmail.comI followed the recipe exactly and the cake turned out terrible. I'm very disappointed.
suprim thapa
suprim_t@hotmail.frThis recipe is not worth the effort. The cake was bland and the streusel topping was too crumbly.
mcguffers
mcguffers@gmail.comThe instructions were a bit confusing. I'm not sure if I did it right.
Omar Ali
omarali@hotmail.co.ukThe cake was a little dry. I think I should have used more sour cream.
Mdmintu Rahhman
rahhmanm@yahoo.comThis coffee cake is a bit too tart for my taste. I think I'll try adding some more sugar next time.
Danny Mellado
m.d@aol.comI've been making this coffee cake for years and it's always a hit. It's a great way to use up fresh rhubarb.
Revelation Bk
b-revelation82@yahoo.comThis is my new favorite coffee cake recipe! It's so easy to make and always turns out perfect.
Eva Shrestha
eva89@aol.comI made this cake for a potluck and it was a huge success! Everyone loved it.
Naime Khan
k@hotmail.comThis coffee cake is perfect for a brunch or afternoon tea. It's also a great way to get your kids to eat their fruits and vegetables.
Beckie Talada
t-beckie@yahoo.comI'm not a big fan of rhubarb, but I actually liked this cake. The sour cream and sugar helped to balance out the tartness of the rhubarb.
Ayan Abran Nadim
ayan.a74@aol.comThis coffee cake is a great way to use up leftover rhubarb. It's easy to make and always a crowd-pleaser.
Shelby Glenn
s.glenn@aol.comI love rhubarb and sour cream, so I knew I had to try this recipe. I was not disappointed! The cake was delicious and the streusel topping was the perfect finishing touch.
UNITY BOT
b@aol.comThis recipe was easy to follow and the cake turned out great! I used frozen rhubarb and it worked perfectly.
christophercuhh diaz
dc@yahoo.comI've never had sour cream in a coffee cake before, but it was surprisingly good! The cake was moist and flavorful, and the rhubarb added a nice tartness.
HAMZALu2312E hamza
hamza-h15@hotmail.frThis coffee cake was a hit with my family! The sour cream and rhubarb gave it a unique and delicious flavor. I will definitely be making this again.