Description
A delightful coffee cake featuring the sweet and tart flavors of rhubarb, complemented by creamy sour cream and warm cinnamon notes.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Mix together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb and walnuts (if using).
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing.
Notes
For best results, ensure your butter is softened and chop the rhubarb into uniform pieces. You can prepare the batter a day in advance and refrigerate overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg