Rhubarb Sour Cream Coffee Cake Recipe




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.



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