Sour Cream Rhubarb Coffee Cake
12 servings
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter
½ cup brown sugar
1 cup sour cream
1 egg
1 teaspoon vanilla extract
2 cups chopped rhubarb
½ cup white sugar
½ teaspoon ground cinnamon
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
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.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
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