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

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