Rhubarb Sour Cream Coffee Cake

Rhubarb Sour Cream Coffee Cake

Streusel.

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, cold

Cake.

  • 2 cups full-fat sour cream
  • 3/4 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cups chopped rhubarb

 

Preheat the oven to 350.  Line a 9-inch round cake pan (with 3-inch high sides) with parchment paper, so that it is fitted tightly against the bottom and comes up the sides with a few inches of overhang.

Streusel.

In a bowl, combine the flour, sugar, oats, salt and cinnamon.  Use a pastry cutter or your fingers to rub the butter into the flour mixture until moistened and crumbly.  Chill in the freezer while you prepare the batter.

Cake.

In a large bowl, whisk together the sour cream, sugar, eggs and vanilla.  In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon.  Whisk the dry ingredients into the wet until moistened, then stir in the rhubarb.

Spread the batter into the parchment-lined pan and sprinkle the top with the chilled streusel topping.

Bake at 350 for about 50 minutes until golden brown on top and a sharp knife inserted in the center, all the way to the bottom, comes out clean.  Cool in the pan on a wire rack for 30 minutes, then carefully invert onto a wire rack to remove the pan.  Turn the cake right side up and cool for another 30 minutes before cutting.  Serve warm or at room temperature.


Yields about 12-14 servings


Recipe from Curly Girl Kitchen
Comments