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
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 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.
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.
RHUBARB SOUR CREAM COFFEE CAKE RECIPE - (4.4/5)
Provided by Greywolf
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. In a medium bowl mix eggs, sugar and sour cream together. In a separate bowl sift flour, soda and salt together. Fold rhubarb into the dry ingredients. Add the wet ingredients to the flour mixture and blend until all the flour is moist. Spread into a well greased 9 x 13-inch baking dish. Sprinkle the brown sugar and cinnamon on top of the batter. Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
STRAWBERRY-RHUBARB COFFEE CAKE
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
- Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
- Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
- Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
- Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.
RHUBARB COFFEE CAKE
Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
- In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
- In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. Sprinkle over top of batter.
- Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 1 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 :
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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- Preheat oven to 350° F. Very lightly spray a 9" x 13" baking pan and line the bottom with parchment paper, letting the paper extend over the long sides of the pan - if you want to be able to remove the whole cake from the pan for cutting. Otherwise just lightly spray a baking pan and forgo the parchment paper. Set pan aside.
- In a small to medium sized bowl, whisk together flour, baking soda, baking powder, salt, and 1/2 teaspoon of the cinnamon. Set aside.
- In the bowl of a stand mixer, beat egg whites until stiff. Gently transfer whipped egg whites to a separate bowl and set aside.
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