Rhubarb
Sour Cream Coffee Cake Recipe
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
How
To Make :
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.
Test
Kitchen tips :
If
using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.
Drain in a colander, but do not press liquid out.
If
you're looking to cut calories, try substituting Greek yogurt for half of the
sour cream.
Note
:
If
using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.
Drain in a colander, but do not press liquid out.