Rhubarb Sour Cream Coffee Cake
Thanks to Sherilyn for sharing one of her favourite rhubarb recipes.
1/2 cup butter
1 1/2 cups brown sugar
1 egg
1 cup whole wheat flour
1 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 1/2 cups rhubarb (cut into 1/2 inch pieces)
1/2 cup walnuts or pecans (optional)
Topping:
1/2 cup butter
1 cup sugar
1/2 cup light cream (whipping cream makes it better…seriously, this is already not a healthy choice, so go for it!)
1 tsp vanilla
Cream together butter, brown sugar and egg until light and fluffy. Combine flours, baking soda and salt. Add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in rhubarb and nuts. Spoon into a well greased 9″ x 13″ pan. Bake at 350 degrees F for 35 – 40 minutes.
To make topping, combine all ingredients in a small saucepan and heat until butter melts…and it’s a nice creamy texture. Pour warm sauce over slightly cooled cake.
1/2 cup butter
1 1/2 cups brown sugar
1 egg
1 cup whole wheat flour
1 cup unbleached flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 1/2 cups rhubarb (cut into 1/2 inch pieces)
1/2 cup walnuts or pecans (optional)
Topping:
1/2 cup butter
1 cup sugar
1/2 cup light cream (whipping cream makes it better…seriously, this is already not a healthy choice, so go for it!)
1 tsp vanilla
Cream together butter, brown sugar and egg until light and fluffy. Combine flours, baking soda and salt. Add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in rhubarb and nuts. Spoon into a well greased 9″ x 13″ pan. Bake at 350 degrees F for 35 – 40 minutes.
To make topping, combine all ingredients in a small saucepan and heat until butter melts…and it’s a nice creamy texture. Pour warm sauce over slightly cooled cake.