Kyla is a wizard in the kitchen and thankfully she’s also very generous with her recipes. Her original recipe for this is with rhubarb in a 9 x 13, I tweaked it slightly only to make it smaller, and used a bit less sugar. I have also doubled the recipe below and used blueberries, topping each piece with a dollop of plain yogurt and it was divine. Attached are pictures for both versions.
Kyla’s Coffee Cake
1/2 c. sour cream
1/2 t. baking soda
1/4 c. butter – softened
1/2 c. packed dark brown sugar
1 egg
1/2 t. vanilla
1 c. flour
3/4 c. finely diced rhubarb
Topping
1/4 c. light brown sugar
1/2 t. cinnamon
2 t. cold butter
Preheat oven to 350 and grease an 8 x 8 pan. In a small bowl mix together the sour cream and baking soda and set aside. In a second small bowl, combine the 3 topping ingredients with a fork until it’s mealy in texture.
In a medium bowl, cream together the butter and dark brown sugar. Add the egg and vanilla and mix well and then the sour cream mixture, stirring to combine. Add the flour and stir until it just comes together and then add the rhubarb and mix.
Scoop batter into the prepared pan and evenly distribute the topping mixture over all. Bake for about 25 minutes.
For a 9 x 13 pan, double everything – different fruit also seems to work – and bake for about 35 minutes.
