Sour Cream Rhubarb Coffee Cake
A big, fluffy, super easy (mix by hand) rhubarb coffee cake.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 24 servings 1x
Ingredients
Scale
Topping:
- 1 cup white sugar
- 1/4 cup (1/2 stick) softened butter
- 1/3 cup flour
Cake:
- 1 1/4 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour
- 2 eggs, beaten
- 1 cup sour cream
- 4 cups diced rhubarb, about 3/8‘s to 1/2″ an inch
Instructions
Preheat oven to 350 degrees. Oil and flour a 9 x 13″ pan.
Topping:
In a small bowl, mix together the sugar and butter until smooth. Add the flour and mix until crumbs form. Set aside.
Cake:
In a large bowl, stir together sugar, baking soda, salt and flour. In a smaller bowl, mix eggs and sour cream until smooth, then add to the above mixture, stirring until incorporated.
Fold in the rhubarb, spread into the baking pan and smooth the top with a spatula. Sprinkle with the topping.
Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean.