Moist Sour Cream Rhubarb Coffee Cake

Wanted to share this easy and delicious coffee cake.

Great with milk as well as with coffee.  

You mix it by hand and the ingredient list is not very long.

And it makes a 9" x 13" panfull! 

It's a super tasty way to enjoy rhubarb. 

The sugary topping really adds something special! 

I used a little brown sugar to replace some of the white in the topping. 

And I threw in a touch of cinnamon too.  MMM!

As usual, I used less sugar over all and it was so tasty.

It reminds me of my mama's rhubarb coffee cake recipe. 

There's no butter or oil in the cake itself, only some butter in the topping,

so this recipe is a bit frugal. 

(Especially if you can get your rhubarb from someone for free!) 

Hope you'll whip it up and serve it soon.  You'll be so glad you did!

SOUR CREAM RHUBARB COFFEE CAKE 

Topping:

1/2 c. white sugar

1/3 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon, optional

4 Tb. (1/2 stick) butter, softened

Cake:

1 heaping cup white sugar

1 tsp. baking soda

1 tsp. salt

2 c. all purpose flour

2 eggs, beaten

1 c. sour cream

4 c. rhubarb, diced into 1/2" pieces

Preheat oven to 350*. Grease and flour 9" x 13" baking pan.

Topping: 

In small bowl, mix together the sugars and butter until smooth; add flour and mix until crumbly.  Set aside.

Cake:

In large bowl, combine sugar, baking soda, salt and flour.  In smal bowl, whisk eggs and sour cream until blended, then add to flour mixture, stirring (by hand) until smooth.

Fold in rhubarb; pour into prepared pan and sprinkle with topping.

Bake about 40-45 minutes or until a toothpick inserted comes out clean. 

Yield: 12 - 15 servings

(If using frozen rhubarb, do not thaw first) 

Recipe inspired and slightly adapted from Frugal Hausfrau

Linked to 

Meal Plan Monday

You might also like...

Crunchy Topped French Rhubarb Pie

Rhubarb & Minute Tapioca

Rosy Rhubarb Pudding Cake

​

Marsha's Knockoff Orange Streusel Loaves

I really do enjoy baking for my farmer's market stand in the summertime! 

One of my biggest sellers the last 3 years has been these flavorful 
Orange Streusel Loaves,

using a Duncan Hines orange cake mix as a base. 

Lo and behold - they stopped making Orange cake mixes this year.

BOO HOO!

So with the help of my sis-in-love, we came up with a recipe that comes

VERY close to the original. 

This moist and tasty bread has a creamsicle flavor and the streusel on top just makes it even better!  If you can imagine!

Pour the coffee or tea and enjoy!

The orange color is perfect for this time of year!!  

These freeze great - just wrap tightly in saran wrap in pop into a ziploc
freezer bag - label the bag and you're ready for drop in company!! 

Or Thanksgiving!! 

I recently took a small loaf to a friend...she texted me when she got
home and said she just told her hubby he'd better eat some before
she ate the whole thing!!  

Yes, it's that good!! 

MARSHA'S KNOCKOFF ORANGE STREUSEL LOAVES

CAKE: 

1 box (16 ozs.) yellow cake mix 

1 sm. box (4-serv. size) instant lemon pudding mix

3 Tb. orange jello, dry

4 large eggs

1 c. sour cream

1/3 c. vegetable oil 

1 tsp. orange extract, optional 

Preheat oven to 350. Grease and flour 2 - 9" X 5" loaf pans.  

In a large bowl, combine all cake ingredients (reserving 2 Tb. cake mix for streusel). Beat for 3 minutes at medium speed.  Pour into prepared pans. 

(Batter will be very thick). Sprinkle evenly with streusel, lightly pressing into the batter (I use the backs of my fingers). Bake 45 - 50 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans for about 10 minutes; loosen loaves, invert onto cooling rack.  Cool completely.  

Top with a powdered sugar/orange juice glaze if desired. 

(If freezing...add glaze after loaves are thawed)

If making 5" loaves, bake about 33 minutes. 

STREUSEL TOPPING: 

2 Tb. dry cake mix
3 Tb. all purpose flour
2 Tb. brown sugar
1 tsp. ground cinnamon 
1 Tb. butter, softened 
1/2 c. finely chopped pecans, optional

In a small bowl, combine cake mix, flour, brown sugar, cinnamon and butter; mix with a fork until blended; add pecans; set aside. 


Linked to 
Meal Plan Monday


You might also enjoy...

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon)

Paula Deen's Moist Zucchini Bread

​

The Bryan Times - May 6, 2019 - Recipes from my Mom's files

Jello Dessert

Happy Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart. 

Moms are our first cheerleaders, friends and influencers. They inspire us to dream, to challenge, to create and live. 

I know it can be a tough day for some whose mother is no longer living.  Our moms always stay close in our hearts.  I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day. 

This week marks 10 years ago that I began writing for the Leader Enterprise. My first column was about my mom so I'd like to celebrate and combine those two special days by sharing favorite recipes from my mom's files. 

My sweet angel mama, Marie King, went to her Heavenly Home in 1987. She was known as a woman of humor, kindness and hospitality. She once hosted 19 overnight guests - yes, at once! Though she was a great cook, she spent much time at the sewing machine, allowing me time in the kitchen.  And now you know the rest of that story...

This rhubarb dish is unique as it isn't a pie or crisp. It seems we had it in our fridge all summer long when I was growing up.  It does keep well and is great over ice cream too. 

Rhubarb & Minute Tapioca

RHUBARB and MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I use xylitol for sugar free)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1/2 c. crushed, drained pineapple, optional 

Cook all ingredients together in large saucepan over medium heat; stir occasionally.  Rhubarb breaks down while it cooks.  Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.

When my folks came to Alaska to visit us in the late 1970s, mom brought this recipe with her and it soon became a favorite. After tasting this dish, one of my friends asked me, "How do you take things I don't like, and make them taste so good?"  I'm always tickled for recipes like that. 

MOM'S ZUCCHINI CASSEROLE

4 c. peeled, diced zucchini

1 grated carrot

1 grated onion

1 can (10.75 ozs) cream of chicken soup

1 c. sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 c. crushed cornflakes mixed with 1/4 c. melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

I remember making this jello dish for the first Tupperware home party I ever hosted, about 50 years ago.  I always loved it and wanted to share. And still do!

JELLO DESSERT

16 large marshmallows

1 c. milk

1 lg. (6 ozs) box dry (sugar-free) red jello (8 serving size)

1 (8 ozs) box cream cheese, softened

1 (20 ozs) can crushed pineapple, undrained

1/2 pt. whipping cream, whipped 

(or 8 oz. frozen whipped topping, thawed)

1/2 c. mayonnaise

Place marshmallows and milk in double boiler (or microwave) and melt. (medium heat or power). In large bowl, pour mixture over dry jello and stir until blended and jello is dissolved.  Beat in cream cheese until smooth. Add pineapple; chill about 15 minutes.  Add whipping cream and mayonnaise.  Let stand until firm. Yield: about 12 servings

"Mom - a woman who sacrifices her dreams to make my dreams come true." - Luffina Lourduraj

Make Ahead Banana Pecan Muffins (Freezer Friendly)

I recently found this lovely recipe at my good friend, Libby's newsletter, author of Cooking with Libby and knew I had to try them.  

I have a popular Sour Cream Banana Bread ...a shared recipe from my daughter, that's a lovely and moist bread, so I knew with sour cream in this recipe, these muffins would be mighty tasty.

You can freeze these!  Wrap individually in saran wrap and toss into a ziploc freezer bag.  Allow to stand at room temperature (or thaw in fridge overnight for breakfast the next morning!)  

I can't imagine any parent not appreciating that nifty idea!! 

Moist and delicious, you can add nuts, or not...

I reduced the amount of sugar (I rarely ever use the full amount!) and substituted part brown sugar for the white. I love the 'caramel-y' flavor it gives to baked goods....

(hover over photo to pin)

MAKE AHEAD BANANA PECAN MUFFINS 

1/2 c. packed brown sugar

1/4 c. white sugar

1/2 c. butter, room temp

2 eggs, room temp
(just place in some warm water if necessary) 

3 bananas, mashed

1/2 tsp. almond (or vanilla or coconut) flavoring

1-2/3 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. pecans, chopped fine, optional

1/4 c. sour cream 

Preheat oven to 350 degrees. Place muffin liners in muffin pan, quickly spraying bottom of liners with non-stick cooking spray. Set aside. 

Cream sugars and butter together. Add eggs, bananas, and almond flavoring. Beat until well mixed. Combine the flour, baking powder, baking soda and chopped pecans in a medium bowl. Alternate mixing in the dry ingredients with sour cream into the banana mixture. Fill each muffin cup with about 1/4 cup of the mixture. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Yield: about 1-1/2 dozen 

TO FREEZE: Wrap each muffin individually (in the paper liner) with saran wrap, toss into a ziploc freezer bag and take out as many you want for breakfast or anytime snack. 

You might also enjoy...

Invisible Banana French Toast

Best Banana Cake

Sour Cream Banana Bread

​

Flashback Friday - Bammin' Banana Recipes to Tickle Your Taste Buds

OH.MY.DELICIOUS! Irresistible too.  A family favorite! 

Banana Pudding Supreme (Low Sugar Option)

A perfect flavor combo. Simple and amazingly tasty! Enjoy it for dessert. 

Skinny Raspberry/Banana Shake

My most favorite banana bread recipe! Oh so popular in my corner of the world.  Moist and perfect with coffee or milk.

This bread freezes great and can be made ahead several weeks. 

Sour Cream Banana Bread

A simple treat that tastes like you've worked hard to make it...but you haven't.

YUMMMM! 

Banana Cupcakes with White Ganache

Flashback Friday - Scrumptious Quick Breads

WELCOME TO FLASHBACK FRIDAY! 

So happy to have you here...

When it gets cold outside, I am driven to bake...hope you'll enjoy these

tasty breads that warm you inside and out.  Great for a snack or to serve

unexpected company.  Perfect with coffee or tea. 

A moist and flavorful bread that freezes great!  Keep some on hand for drop in company....

Zippy Zucchini Pineapple Bread

In my kitchen....The BEST OF THE BEST of all Quick Breads - family favorite all year around! The orange juice glaze adds such flavor and moisture. 

Perfect Poppyseed Bread

This is such a WINNER of a recipe.  Once folks taste this moist and flavorful treat, they always want the recipe.  It freezes wonderfully too - a great seller at my summertime Farmer's Market! 

Sour Cream Banana Bread

This tasty bread is a 'healthier' choice...with a secret ingredient.  So so good! 

Double Chocolate Zucchini Bread

Flashback Friday - Zippy Zucchini Recipes

WELCOME TO FLASHBACK FRIDAY!

You'll get OOOHHH's and AAAAAHH's when you serve this to anyone.

German Chocolate Zucchini Bread (with Lighter Options)

Even folks who are sure they don't like zucchini...have loved this!
You can't even tell it's there.  A box of bread dressing and sour cream make
this soooo tasty....cornflake topping is always a hit too.  

Mom's Zucchini Casserole

Not only are these waffles tasty, they freeze well too.
What a terrific way to 'sneak' veggies into your family's breakfast! 
Or serve them for dessert topped with whipped cream & berries!

Double Chocolate Zucchini Waffles

Mouth-watering goodness!  So worth the effort to make. 


Baked Zucchini Stix with Sweet Onion Dip