Rhubarb Sour Cream Coffee Cake

Introduction

Rhubarb Sour Cream Coffee Cake: A Sweet and Tangy Delight

Rhubarb Sour Cream Coffee Cake combines the sweet and tangy essence of rhubarb with the creaminess of sour cream and the comforting spices of a classic coffee cake. It’s the perfect companion for an afternoon tea, a delightful dessert for family gatherings, or a treat to impress guests. This recipe pairs the tender texture of the cake with the subtle crunch of a streusel topping. If you’re searching for a baked good that celebrates seasonal flavors and melt-in-your-mouth goodness, this cake is a must-try.

Detailed Ingredients with measures

The Perfect Blend of Taste and Texture

For the cake batter:
– 1/2 cup of unsalted butter, softened
– 1 1/2 cups of granulated sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1 cup of sour cream
– 2 cups of diced rhubarb

For the crumb topping:
– 1/4 cup of unsalted butter, melted
– 1/2 cup of brown sugar
– 1 teaspoon of ground cinnamon
– 3/4 cup of all-purpose flour

Optional glaze:
– 1/2 cup of powdered sugar
– 2 teaspoons of milk or cream
– 1/2 teaspoon of vanilla extract

Prep Time

Getting Started with Ease

Preparing this delicious Rhubarb Sour Cream Coffee Cake will take approximately 20 minutes. During the prep time, you’ll cream the butter and sugar, fold the rhubarb into the batter, and assemble the crumb topping. With everything laid out, the process is straightforward and enjoyable.

Cook Time, Total Time, Yield

A Reward Worth Waiting For

The baking time for this coffee cake is between 45–50 minutes at 350°F (175°C). This gives the rhubarb enough time to soften and the crumb topping to develop its golden-brown finish. Including prep time, the total time required is approximately 1 hour and 10 minutes. Once baked, this recipe serves 10–12, making it ideal for sharing with friends and family.

Recipe and More

Make It Your Own

This Rhubarb Sour Cream Coffee Cake not only highlights the unique tartness of rhubarb but also offers opportunities for variations. You can substitute rhubarb with other fruits like berries or apples for a twist, or even add some chopped nuts to the crumb topping for extra crunch. Whether served plain or drizzled with the optional glaze, this coffee cake is a delightful addition to any dessert repertoire. Enjoy it fresh out of the oven or store it in an airtight container for later indulgence — either way, it’s bound to make your day sweeter!
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Detailed Directions and Instructions

Prepare the Rhubarb

1. Wash the rhubarb stalks thoroughly to remove any dirt. Trim off both ends of each stalk.
2. Dice the rhubarb into small pieces, approximately 1/2 inch in size. Set aside for later use.

Prepare the Streusel Topping

1. In a mixing bowl, combine your choice of topping ingredients (e.g., brown sugar, flour, and cinnamon).
2. Add cold butter cubes into the mixture.
3. Use a pastry cutter or your fingertips to mix until crumbly and well combined. Set aside.

Make the Cake Batter

1. Preheat your oven to the desired temperature (typically 350°F/175°C) and grease a baking pan or line it with parchment paper.
2. In a separate large bowl, cream together butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing after each addition to fully incorporate them into the batter.
4. Mix in sour cream and vanilla extract, ensuring a smooth consistency.
5. Gradually add the dry ingredients (such as flour, baking soda, and baking powder) to the wet mixture, stirring just until combined; avoid overmixing.

Assemble the Cake

1. Spread half of the prepared cake batter evenly over the bottom of your greased or lined baking pan.
2. Evenly sprinkle half of the rhubarb on top of the batter.
3. Spoon the remaining cake batter over the rhubarb layer, spreading it gently to cover the fruit.
4. Add the remaining diced rhubarb as a second layer on top of the batter.

Add Streusel Topping

1. Sprinkle the prepared streusel evenly over the top of the assembled cake layers.

Bake the Cake

1. Place the baking pan in the oven and bake for the recommended time, generally between 45–55 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, remove the cake from the oven and allow it to cool completely in the pan before removing or slicing.

Notes

Note on Rhubarb

– If rhubarb is unavailable, you can use frozen rhubarb, but be sure to thaw and drain it before using.

Note on Streusel

– For a crunchier topping, consider adding nuts like pecans or walnuts to the streusel mixture.

Note on Storage

– Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. The cake also freezes well.

Note on Modifications

– You can substitute Greek yogurt for sour cream if desired, and adjust the sweetness of the cake based on your preference.
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Cook Techniques

Preparing the Rhubarb

Thoroughly wash and chop the rhubarb into small, even pieces. Remove any tough or stringy parts to ensure a tender texture when baked.

Mixing the Batter

Combine wet ingredients like sour cream, eggs, and vanilla first, then gradually mix in the dry ingredients. Alternate between wet and dry components for a smoother batter consistency.

Layering the Cake

Spread half of the batter into the prepared pan, sprinkle the rhubarb evenly across, and cover with the remaining batter for a superior layered finish.

Creating the Streusel Topping

Mix butter, sugar, and flour until the mixture becomes crumbly. Sprinkle this generously over the batter as a finishing touch before baking.

Perfecting the Baking Time

Bake the cake until a toothpick inserted into the center comes out clean. Avoid underbaking to ensure the cake is fully set.

Cooling Properly

Let the coffee cake cool completely in the pan before slicing to maintain its shape and structure.

FAQ

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb, but make sure to thaw and drain it thoroughly before adding it to the batter.

What can I substitute for sour cream?

You can substitute sour cream with Greek yogurt or buttermilk for a similar texture and flavor.

How should I store the rhubarb coffee cake?

Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate it for longer freshness.

Can I freeze this cake?

Yes, this coffee cake freezes well. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. Thaw at room temperature before serving.

Can I use a different fruit instead of rhubarb?

Yes, other fruits like berries or diced apples can be used, but the flavor profile of the cake will change slightly.

Conclusion

Rhubarb Sour Cream Coffee Cake is a delightful dessert that combines the tartness of rhubarb with the creaminess of sour cream for a balanced flavor profile. Perfect as a comforting treat for any occasion, this cake’s moist texture and rich taste highlight the beauty of simple ingredients coming together in harmony.

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