Sour Cream Rhubarb Coffee Cake Recipe 475

RHUBARB SOUR CREAM COFFEE CAKE

With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Rhubarb Sour Cream Coffee Cake image

Steps:

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb
TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

RHUBARB COFFEE CAKE

Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.

Provided by Bren

Categories Desserts Cakes Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

Rhubarb Coffee Cake image

Steps:

Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g

Ingredients

¼ cup brown sugar
1 teaspoon ground cinnamon, or to taste
2 tablespoons butter
½ cup all-purpose flour
2 cups chopped rhubarb
2 cups all-purpose flour, divided
1 cup white sugar
¼ cup unsalted butter, at room temperature
1 cup full-fat yogurt
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

RHUBARB SOUR CREAM COFFEE CAKE

We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!

Provided by Gumboot Gourmet

Categories Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Rhubarb Sour Cream Coffee Cake image

Steps:

Preheat oven to 350 degrees F.
Mix flour, salt and baking soda together in a small bowl, set aside.
Meanwhile cream butter and sugar together in a large mixing bowl.
Beat in egg.
Mix in sour cream and flour mixture alternately. Mix in vanilla.
Stir in rhubarb.
Turn into greased 9" x 13" pan.
TOPPING:.
Mix all ingredients together until crumbly.
Sprinkle over top.
Bake 40 - 50 minutes until done.

Nutrition Facts : Calories 556.6, Fat 24.3, SaturatedFat 12.2, Cholesterol 72.5, Sodium 465.7, Carbohydrate 81, Fiber 1.9, Sugar 55, Protein 6.1

Ingredients

1/2 cup butter or 1/2 cup margarine
1 1/2 cups brown sugar
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
1 1/2 cups chopped rhubarb
1/2 cup brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon melted butter

QUICK RHUBARB COFFEE CAKE

"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."

Provided by Taste of Home

Time 40m

Yield 12-16 servings.

Number Of Ingredients 10

Quick Rhubarb Coffee Cake image

Steps:

In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

Ingredients

1 cup butter, softened
2 cups packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon