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Rhubarb Blueberry Sour Cream Coffee Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 min
- Servings
- 6.00 - serving(s)
Categories
- Coffee Cake
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rhubarb Blueberry Sour Cream Coffee Cake brings together 1 cup packed brown sugar or 1 cup sucanat, 1/2 cup butter, softened, 1 egg in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 cup packed brown sugar or 1 cup sucanat
- 1/2 cup butter, softened
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups rhubarb, cut into 1/2-inch pcs
- 1 cup blueberries
- 1/2 cup chopped walnuts
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
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Instructions
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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