Description
A delightful coffee cake with tangy rhubarb and a moist crumb, perfect for breakfast or a cozy afternoon snack.
Ingredients
Scale
- 1 cup sour cream
- 1 cup chopped rhubarb
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
- Fold in the sour cream gently into the mixture.
- Combine the dry ingredient mixture gradually into the wet ingredients until just combined.
- Fold the chopped rhubarb into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Serve warm or at room temperature with coffee or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake, rhubarb, dessert, brunch, baking