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My review
Sour Cream Rhubarb Coffee Cake
2
dcshoffman
"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!"
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Ingredients
1 h servings 263Original recipe yields 12 servings (1 9x13-inch cake)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2324 Ratings
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Most helpful positive review
11/18/2012
I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round...
Most helpful critical review
5/26/2012
Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was ...
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5/26/2012
Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was ...
11/18/2012
I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round...
7/21/2013
Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9x13, and felt this was right. I used 3 cups of rhubarb, an...
9/9/2013
The recipe was delicious. I added 3 cups rhubarb and about 1/3 cup chocolate chips. I also baked it for only 35 minutes and it was perfectly done. Great dessert for all times of the day!
9/20/2019
I followed directions completely and it was,delicious!!! Would not change a thing....it was a very thick dough but it came out nice and fluffy!!!