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TEST KITCHEN APPROVED

Sour Cream Rhubarb Coffee Cake

Name: Sour Cream Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 15 servings
Ingredients: 1-1/2 cups packed brown sugar; 1/2 cup shortening; 1 large egg, room temperature; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1-1/2 cups chopped rhubarb (1/2-inch chunks); TOPPING:; 1/2 cup sugar; 1/2 cup chopped walnuts; 1 teaspoon ground cinnamon; 1 tablespoon butter, softened

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 15 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Arlene Vogt, Fond du Lac, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

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 decades. —Arlene Vogt, Fond du Lac, Wisconsin

TEST KITCHEN APPROVED

Sour Cream Rhubarb Coffee Cake

4 Reviews Add your review

Yield:15 servings

Prep:15 min

Cook:45 min

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Ingredients

1-1/2 cups packed brown sugar
1/2 cup shortening
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped rhubarb (1/2-inch chunks)
topping:

1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon butter, softened

Text Ingredients

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Directions

1
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 a toothpick inserted in center comes out clean. Cool slightly before cutting into squares