Rhubarb Blueberry Sour Cream Coffee Cake Recipes

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix flour, salt and baking soda together in a small bowl, set aside.
• Meanwhile cream butter and sugar together in a large mixing bowl.
• Beat in egg.
• Mix in sour cream and flour mixture alternately. Mix in vanilla.
• Stir in rhubarb.
• Turn into greased 9" x 13" pan.
• TOPPING:.
• Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 40 - 50 minutes until done.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

"BLUEBARB" COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
• In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• 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.

RHUBARB BERRY COFFEE CAKE

Steps:

• In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. , In another bowl, combine the sour cream, eggs, flour and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , If desired, drizzle with frosting or serve with ice cream.

RHUBARB COFFEE CAKE

Steps:

• Prep: Line a 9×13 inch (22 x 33cm) cake pan and preheat the oven to 360°F (180°C).

BLUEBERRY SOUR CREAM COFFEE CAKE (DAIRY)

Steps:

• Preheat the oven to 350 F. Grease and flour a 9-inch-round cake pan and set aside.
• First, make the crumb topping. In a medium bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to rub it into the flour mixture until you have a sandy topping with lots of crumbly bits. Set aside.
• In another bowl, toss the berries with the sugar, flour, and cinnamon. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a wooden spoon or electric beaters , mix in the sour cream, oil, eggs, and vanilla just until the mixture is smooth. The batter will be thick.
• Pour about half of the batter into the prepared pan, and spreading it to the edges with a spatula. Sprinkle evenly with the berries, then top with the remaining batter. Smooth the batter with a spatula. Top evenly with the crumb topping (squeeze the mixture between your fingers if you prefer large crumbs).
• Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!