Mix nuts, sugar, cinnamon and butter, and spread over top. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Mix well. The original recipe is for cranberries (fresh or frozen), but I’ve found that rhubarb and cranberries are interchangeable in baked recipes like this. Place in a refrigerator to cool. It’s a luscious moist coffee cake with tasty tender bits of tart rhubarb, topped off with a wonderful cinnamon crumb topping! Stir it up with two tablespoons of the sugar. Choose from hundreds of Rhubarb and sour cream cake recipes that you can cook easily and quickly. The shortcrust dough is kneaded very fast then pressed to form in a mould. Bake at 350° for 45-50 minutes or until done. Lovely served warm with ice cream Needed the full baking time as frozen rhubarb seems to retain a little more water than fresh. Rhubarb and sour cream mixture in the mould and place in the oven. Jun 7, 2015 Jun 7, 2015 Rebecca. Reduce to a simmer and cook until rhubarb is broken down but chunks remain, about 8 to 10 minutes. Apr 26, 2013 - This Pin was discovered by Carole Carole. Enjoy discovering of new meals and food from the best Rhubarb and sour cream cake recipes selected by food lovers. Seriously, it’s outstanding. Gently fold in rhubarb until evenly distributed. Read More very good cake. 1/2 cup sour cream (I used full fat) 1-1/2 cups thinly sliced rhubarb (about 1/4" thick) Grease a 9x5" loaf pan and set aside. Both are acidic ingredients commonly used in baking, but remember that cultured buttermilk has virtually no fat, while sour cream has 14 %, so sour cream leads to a rich, more tender muffin. Every coffee cake recipe deserves sour cream in the batter! Sprinkle with cinnamon. Rhubarb Sour Cream Coffee Cake is a fantastic way to use some of the extra Rhubarb out in the garden. Easy to do, taste refreshing and not too sweet. Rhubarb Sour Cream Cake. After that, you’ll alternate beating in the dry and wet ingredients. ; Stir in the rhubarb, and your batter is DONE. I’ve got a few variations, but you can find a link to the original recipe at the end of this post. Slice the rhubarb into 1/4-inch segments (give or take). To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote. Fold in rhubarb and berries. Some Tips About Rhubarb. To the butter mix, add 1/3 of the flour mix, then 1/2 of the sour cream. I also doubled the recipe so I could bake it in a bundt pan instead of a loaf pan. Pour batter into 9x13 pan. With a mixer, cream together the butter and sugar until creamy. Combine topping ingredients until crumbly; sprinkle over batter. This recipe is adapted from one of the best Martha Stewart recipes I’ve ever come across. To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote. Doing a custard cake with rhubarb still provides that tangy sour that makes rhubarb special, but custard instead of glaze is a great twist on how to enjoy it. Rhubarb Sour Cream Cake: Whisk together the flour, baking powder, baking soda and salt. If you love cinnamon, you can add a teaspoon to the batter, but I like this just plain. Spoon the sweetened rhubarb over the top of the cake batter. It takes only minutes to throw together, and can be eaten for dessert or … Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Rhubarb Sour Cream Cake Ingredients: 4 Tablespoons Butter 1 1/2 Cups Firmly Packed Brown Sugar 1 Egg 1 Tablespoon Vanilla 2 1/2 Cups Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt 1 Cup Sour Cream 4 Cups Rhubarb cut into 1/2" pieces 1/2 Cup Sugar 1/2 Teaspoon Nutmeg Procedure: Cream butter and brown sugar until fluffy. Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture. This time I tried rhubarb in a sour cream cake. Cool in pan on wire rack. Pour 1 cup of whipping cream over the rhubarb. Prepare your ingredients and start cooking Rhubarb and sour cream cake today. Rhubard is great for adding a nice sour edge to all sorts of things, and is mostly used for desserts. It is a beautiful thing. In a bowl, cream sugar, shortening and egg. This tender Rhubarb Sour Cream Coffee Cake is studded with tart bites of rhubarb and topped with a thin and crispy sugar baked crust. baking pan. Combine the sugar with the rhubarb. Bake according to box directions but add approximately 10 minutes to the normal baking time depending on your oven. Discover (and save!) Prepare the cake mix as directed on the box; pour in prepared pan. Rhubarb and sour cream cake recipe. Learn how to cook great Rhubarb and sour cream cake . Love the streusel topping, the nuts especially added a nice touch. Used frozen rhubarb and yogurt instead of sour cream as that is what I had on hand. About Sour Cream Rhubarb Coffee Cake: Sour Cream Rhubarb Coffee Cake is so easy (no mixer needed) and is big and fluffy and supremely moist! Pour over crust and bake about 50 minutes ( or until cake barely moves when shaken) at 325 F. Turn oven off and leave cake in oven another 10 minutes. with a big slice of delicious, strawberry rhubarb coffee cake. This moist Rhubarb Cake recipe is a light and tender morning tea-style cake, filled with pieces of fresh rhubarb that give it a super satisfying burst of tang with nearly every bite. Ingredients For the Topping. Rhubarb Sour Cream Pound Cake (rewritten and slightly adapted from Cook’s Country) 16 servings. This is a grandmother’s recipe handed down through several generations — origin unknown, other than to say it’s grandmom’s rhubarb sour cream cake. your own Pins on Pinterest *As an Amazon Associate I earn from qualifying purchases. Get one of our Rhubarb and sour cream cake recipe and prepare delicious and healthy treat for your family or friends. Add the eggs, one at a time. Set aside. Remove from heat and let cool completely, at least 2 hours. I used sour cream instead of buttermilk. Rhubarb Sour Cream Coffee Cake â ¢ a farmgirl's dabbles. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Clean and cut the rhubarb and mix the sour cream mixture. I added 125 mL (1/2 cup) of sour cream, but you can use 80 mL (1/3 cup) of buttermilk if you prefer www.afarmgirlsdabbles.com Cream butter and brown sugar; mix in egg. In a medium bowl whisk together the flour through ginger and set aside. Mix the dry ingredients together // and the sour cream and vanilla together; Beat the sugar and butter until light and fluffy and then beat in the eggs one at a time. Jun 30, 2013 - A lovely, moist rhubarb sour cream cake, that can be made with either fresh or frozen rhubarb. Cool. 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