Ingredients
12
12 servings
- •2 cups sifted all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •½ cup butter
- •½ cup brown sugar
- •1 cup sour cream
- •1 egg
- •1 teaspoon vanilla extract
- •2 cups chopped rhubarb
- •½ cup white sugar
- •½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 264
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 18g
Related Recipes
Rhubarb Coffee Cake
Filled Rhubarb Coffee Cake
Rhubarb Cake I
Rhubarb Coffee Cake with Buttermilk
Sour Cream Rhubarb Pie
Special Rhubarb Cake
Sour Cream Coffee Cake I
Sour Cream Coffee Cake
Rhubarb Cake IV
Walnut Sour Cream Coffee Cake
Sour Cream Coffee Cake IV
