Sour Cream Rhubarb Coffee Cake

Adapted from AllRecipes

A lovely moist, tender and sweet whole wheat coffee cake laced with light bits of soft, tart rhubarb and a crunchy brown sugar pecan topping.

Happy Mother’s Day my foodie friends! I belatedly decided, at the last minute, that we needed to go visit my mom this weekend. The rest of the family went to visit her last weekend, but not us. Nope. We were too focused on our mission to get the house cleaned before graduation. Except that we didn’t get the house cleaned. Well, we got some flowers planted, though. And it IS important to have flowers to greet our guests, right? (I have a feeling we’ll be last-minute power cleaning on the last weekend before graduation.)

So anyway, THIS weekend, on Mother’s Day weekend, we went to see my mom (and dad). We didn’t get a very early start on Saturday so we arrived mid-afternoon. I expected to find just my mom home because my dad had gone off mushroom hunting with my sister for the day, but Dad was there too, laying on the couch, resting after his mushroom adventure. I was sent out to pick the asparagus bed that needed picking and then some rhubarb from mom’s beautiful rhubarb plants and then it was time to make dinner.

Dad made us some delicious braised pork and mashed potatoes (per my son’s request) and I made up some garlic pan-fried asparagus with some of the morel mushrooms Dad got from his hunt. It was a lovely dinner and we all ate well. I was so tired after dinner that I nearly fell asleep at the table. (Okay, not really, but it wasn’t long after that I was headed to bed!)

This morning, though, I woke with a smile on my face. I decided that I wanted a (healthier) rhubarb coffee cake for breakfast for Mother’s Day breakfast and set out to make it. Dad tried to talk me into making rhubarb upside-down cake, which I briefly considered, but then I went back to my original plan and it made me very happy. Mom was happy with it too–I could tell because she had two pieces of cake with her coffee. And Dad did the same. And then my daughter had at least two pieces as well (sans the coffee).

It’s really quite surprising because when you put this cake batter in the pan, it looks like the rhubarb has taken over the cake, but the rhubarb shrinks and the cake grows up and around the rhubarb and you end up with a beautiful puffy sweet breakfast cake laced with rhubarb and a crunchy buttery brown sugar pecan topping.

Sour Cream Rhubarb Coffee Cake

★★ 2 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 - 24 servings 1x

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Ingredients

Scale 1x2x3x

Dry ingredients:

• 1 – 1 1/4 cups sugar
• 1 cup white whole wheat flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Wet ingredients:

• 1 teaspoon vanilla
• 2 eggs
• 1 cup light sour cream
• 4 cups chopped rhubarb

For the topping:

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1/2 cup whole wheat flour
• 1/2 – 1 teaspoon cinnamon
• 3/4 cups chopped pecans

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Instructions

1. Preheat the oven to 350 F and spray a 13 x 9 x 2 inch pan with cooking spray.
2. In a large mixing bowl, mix together the dry ingredients, then stir in the vanilla, eggs and sour cream and mix until you have a smooth, thick batter. Stir in the rhubarb, dump the batter into the pan and spread it out into an even layer.
3. In a smaller bowl, mix together the topping ingredients. Sprinkle over the batter.
4. Bake at 350 for 35 – 45 minutes or until a toothpick inserted in the center comes out clean.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday, Foodie Friends Friday, Weekend Potluck, Moonlight & Mason Jars and Hearth & Soul Bloghop.