Description
A delightful coffee cake featuring tart rhubarb and enriched with sour cream, offering a perfect blend of sweet and tangy flavors.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large 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) and grease your 9×13-inch baking pan generously.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and sour cream, mixing until smooth.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the dry mixture to the wet mixture, mixing gently until combined.
- Fold in the chopped rhubarb and walnuts carefully.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before slicing into squares.
Notes
For best results, soften your butter ahead of time and chop your rhubarb and walnuts beforehand.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg