Sour Cream Rhubarb Coffee Cake

Rating: 4.4 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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!

By dcshoffman

Gallery

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
12
Yield:
1 9x13-inch cake
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

    Advertisement

  • 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

Per Serving:
264 calories; protein 3.6g 7% DV; carbohydrates 35.2g 11% DV; fat 12.3g 19% DV; cholesterol 44.3mg 15% DV; sodium 219.8mg 9% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Lece
Rating: 5 stars
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 pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small the cake ended up being really tall. Next time I'll try the stated pan. We will definately make this again! Read More
Helpful
(12)

Most helpful critical review

Molly
Rating: 3 stars
05/26/2012
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 busy and didn't check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I'm going to bake in an 11 x 7 pan. Read More
Helpful
(19)
25 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Molly
Rating: 3 stars
05/26/2012
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 busy and didn't check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I'm going to bake in an 11 x 7 pan. Read More
Helpful
(19)
Lece
Rating: 5 stars
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 pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small the cake ended up being really tall. Next time I'll try the stated pan. We will definately make this again! Read More
Helpful
(12)
Steph H
Rating: 4 stars
07/21/2013
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, and would make it again this way. Read More
Helpful
(8)
Advertisement
Kaymalove09
Rating: 5 stars
05/23/2012
I loved it!! Read More
Helpful
(2)
dba
Rating: 4 stars
06/16/2019
Three cups of rhubarb, 3/4 cup chopped walnuts over the rhubarb and baked 35 minutes and this is absolutely delicious. Definitely a keeper in the recipe box. Read More
Helpful
(1)
tmbrower
Rating: 5 stars
09/09/2013
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! Read More
Helpful
(1)
Advertisement
Suzette Ahrens
Rating: 4 stars
10/07/2013
It turned out very good nice and moist Read More
Helpful
(1)
Chris Gorniak
Rating: 5 stars
05/28/2017
EXCELLENT! Hubby loved it. Added a bit more cinnamon than called for (we love cinnamon) Read More
Brenda McKenney
Rating: 4 stars
05/10/2019
I used yogurt in place of the sour cream and increased the cinnamon to 1 teaspoon. It baked 35 minutes. I shared it with a group of friends and we all enjoyed it but agreed next time to try increasing the rhubarb to 3 cups. I did mix a spoonful of the sugar mixture in the rhubarb and then put the rest on top.I also might mix some of the rhubarb in the batter. Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/31/2020