Description
A delightful rhubarb coffee cake that combines tart rhubarb with sweet, buttery cake—perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream; mix well.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
For a sweeter cake, add an extra 1/4 cup of sugar. Optionally, sprinkle cinnamon on top before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg