RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM RHUBARB COFFEE CAKE
This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!
Provided by dcshoffman
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 35.2 g, Cholesterol 44.3 mg, Fat 12.3 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 219.8 mg, Sugar 17.6 g
SOUR CREAM RHUBARB COFFEE CAKE
Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in Upstate New York. It's been a family favorite for 18 years.
Provided by Taste of Home
Time 1h
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares
Nutrition Facts :
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
RHUBARB AND STRAWBERRY COFFEE CAKE
Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother's Day brunch. That's how we honor moms and their moms. -Danielle Ulam, Hookstown, Pennsylvania
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 320 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB SOUR CREAM COFFEE CAKE
We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!
Provided by Gumboot Gourmet
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, salt and baking soda together in a small bowl, set aside.
- Meanwhile cream butter and sugar together in a large mixing bowl.
- Beat in egg.
- Mix in sour cream and flour mixture alternately. Mix in vanilla.
- Stir in rhubarb.
- Turn into greased 9" x 13" pan.
- TOPPING:.
- Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 40 - 50 minutes until done.
Nutrition Facts : Calories 556.6, Fat 24.3, SaturatedFat 12.2, Cholesterol 72.5, Sodium 465.7, Carbohydrate 81, Fiber 1.9, Sugar 55, Protein 6.1
RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE
This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it.
Provided by annlouise
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and brown sugar; mix in egg.
- Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
- Fold in rhubarb and berries.
- Mix nuts, sugar, cinnamon and butter, and spread over top.
- Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
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