Sour Cream Rhubarb Coffee Cake

Flip it!

Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was busy and didn’t check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I’m going to bake in an 11 x 7 pan.

I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small, the cake ended up being really tall. Next time I’ll try the stated pan. We will definately make this again!

Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9×13, and felt this was right. I used 3 cups of rhubarb, and would make it again this way.

I used my favorite gluten free flour….Pamela’s. It turned out very good. I just would have liked a crispier topping. It got soft after it sat overnight.


2 cups sifted all-purpose flour
1 teaspoon baking soda

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