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!

Original recipe makes 1 9×13-inch cake

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1/2 cup brown sugar
1 cup sour cream
1 egg
1 teaspoon vanilla extract
2 cups chopped rhubarb

1/2 cup white sugar
1/2 teaspoon ground cinnamon

PREP

15 mins
COOK

45 mins
READY IN

1 hr

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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, about 45 minutes.