Sour Cream Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (full-fat recommended)
• 2 cups chopped fresh rhubarb (¼-inch pieces)

For the Cinnamon Streusel Topping (Optional):

• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cubed

For the Glaze (Optional):

• ½ cup powdered sugar
• 1–2 tablespoons milk or lemon juice

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
2. Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (~2–3 minutes).
4. Add Wet Ingredients: Beat in eggs, one at a time, then stir in vanilla and sour cream until smooth.
5. Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in chopped rhubarb.
6. Streusel (Optional): In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter with a fork or fingers until crumbly.
7. Layer & Bake:
   • Spread batter into the prepared pan.
   • Sprinkle streusel evenly over the top.
   • Bake 40–50 minutes, or until a toothpick inserted comes out clean.
8. Glaze (Optional): Mix powdered sugar and milk/lemon juice; drizzle over cooled cake.
9. Serve: Let cool slightly before slicing. Best enjoyed warm with coffee!

Tips:

• For extra texture, add ½ cup chopped walnuts or pecans to the streusel.
• If rhubarb is very tart, toss it with 1 tablespoon of sugar before folding into the batter.

Enjoy your delicious Sour Cream Rhubarb Coffee Cake! Let me know if you’d like any adjustments. 😊