{"id":292,"date":"2021-07-11T22:05:43","date_gmt":"2021-07-11T22:05:43","guid":{"rendered":"https:\/\/crafxzen.com\/blog\/?p=292"},"modified":"2021-07-11T22:05:43","modified_gmt":"2021-07-11T22:05:43","slug":"rhubarb-sour-cream-coffee-cake","status":"publish","type":"post","link":"https:\/\/crafxzen.com\/blog\/rhubarb-sour-cream-coffee-cake\/","title":{"rendered":"Rhubarb Sour Cream Coffee Cake"},"content":{"rendered":"

I reduced the original recipe of this,found in the Taste of Home April\/May 2018 issue<\/a>, page 59, to half. I also used gluten free all purpose flour. It came out really good.<\/p>\n

6 tbs butter, softened
1\/4 – 1\/2 cups sugar
1 egg
3\/4 tsp vanilla extract
1 1\/2 cups flour
1\/2 cup oatmeal
1 tsp baking powder
1\/2 tsp baking soda
pinch salt
1\/2 tsp cinnamon
1\/2 cup sour cream
1 cup chopped rhubarb
1 cup chopped strawberries<\/p>\n

Topping:
1\/4 cup packed brown sugar
1\/8 cup flour
1\/2 tsp cinnamon<\/p>\n

Preheat oven to 350 and grease a 9″ x 9″ pan.
In a bowl, mix butter and sugar until fluffy. Add egg, mix. Add vanilla, mix well.
In a bowl, combine flour, oatmeal, baking powder, baking soda, salt and cinnamon. Add to butter mixture, alternating with sour cream. Fold in rhubarb and strawberries.
Spread in the greased pan.<\/p>\n

Combine the topping ingredients in a bowl and sprinkle over the batter.
Bake for 45 – 50 minutes until a toothpick inserted in the center comes out clean.<\/p>\n

<\/p>\n

#ads<\/p>\n

More Dessert Recipes<\/a><\/p>\n

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