Name: Rhubarb Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup brown sugar, packed; ½ cup all-purpose flour; 1 tablespoon ground cinnamon; ½ teaspoon freshly grated nutmeg; ½ cup cold butter, cubed; 1 cup chopped walnuts or pecans (optional); 2½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1½ cups granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup full-fat sour cream; 2½ cups diced fresh rhubarb (about ½-inch pieces)

Why You’ll Love This Recipe

This coffee cake is a true crowd-pleaser! The tangy rhubarb contrasts perfectly with the sweet cinnamon streusel topping, creating a delightful balance of flavors. The sour cream adds moisture and richness, ensuring that the cake stays tender and fluffy. With its easy preparation and delightful taste, it’s a wonderful treat for any occasion.

Ingredients

For the Streusel:

1 cup brown sugar, packed
½ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ cup cold butter, cubed
1 cup chopped walnuts or pecans (optional)

For the Cake:

2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream
2½ cups diced fresh rhubarb (about ½-inch pieces)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-inch springform pan and spray with non-stick cooking spray.

2. Make the Streusel:

In a medium bowl, combine brown sugar, flour, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts, if using. Set aside.

3. Prepare the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream Butter and Sugar:

In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy, about 3 minutes. This step is key to achieving a light, tender texture, so don’t rush it!

5. Add Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

6. Alternate Adding Dry Ingredients and Sour Cream:

Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients, 2 additions of sour cream). Mix just until combined after each addition.

7. Fold in the Rhubarb:

Gently fold the diced rhubarb into the batter with a spatula.

8. Assemble the Cake:

Spread half the batter into the prepared pan. It will be thick, so use a spatula to spread it evenly. Sprinkle with half the streusel mixture. Dollop the remaining batter over the streusel layer and gently spread to cover. Top with the remaining streusel.

9. Bake:

Bake for 45-50 minutes (55-60 minutes for a springform pan), or until a toothpick inserted into the center comes out clean with just a few crumbs. The top should be golden brown and a bit crisp from the streusel.

10. Cool the Cake:

Allow the cake to cool in the pan on a wire rack for at least 20 minutes before serving.

Servings and Timing

Yield: 12 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Frozen Rhubarb: If using frozen rhubarb, do not thaw it first. Add the frozen rhubarb directly to the batter and increase the baking time by 5-7 minutes.
Citrus Zest: For an extra layer of flavor, add the zest of one orange or lemon to the cake batter.
Nut-Free Option: Skip the nuts in the streusel for a nut-free version, or substitute with shredded coconut for a different texture.

Storage Tips

Room Temperature: Store covered at room temperature for up to 3 days.
Refrigeration: Refrigerate for up to 5 days.
Freezing: Freeze individual slices or the whole cake (well-wrapped) for up to 3 months.

FAQs

1. Can I make this cake ahead of time?

Yes! This cake can be made a day ahead and stored at room temperature for the best flavor. If refrigerated, allow it to come to room temperature before serving.

2. What if I don’t have rhubarb?

If you can’t find rhubarb, you can substitute with other fruits like strawberries, raspberries, or even apples for a similar texture and flavor.

3. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum or another binder for best results.

4. What’s the best way to slice the cake?

While the cake is delicious warm, it’s easier to slice cleanly once it has cooled completely. Refrigerating it before slicing will also help with neat portions.

5. Can I use a round cake pan instead of a square pan?

Yes, you can use a round pan for this recipe. If using a springform pan, the baking time may vary slightly, so check for doneness with a toothpick.

Conclusion

This Rhubarb Sour Cream Coffee Cake is a delicious, moist treat with a tangy twist from the rhubarb and a crunchy, sweet streusel topping. Whether for breakfast, brunch, or dessert, this cake is sure to impress. The addition of sour cream ensures that the cake is tender and rich, while the rhubarb adds a refreshing tartness that balances the sweetness of the cake. Try this recipe today, and enjoy the perfect combination of flavors and textures in every bite!

Rhubarb Sour Cream Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Paula
Total Time: 1 hour 5 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Rhubarb Sour Cream Coffee Cake is a delicious, moist treat with a tangy twist from the rhubarb and a crunchy, sweet streusel topping.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-inch springform pan and spray with non-stick cooking spray.
Make the Streusel: In a medium bowl, combine brown sugar, flour, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts, if using. Set aside.
Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy, about 3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate Adding Dry Ingredients and Sour Cream: Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Fold in the Rhubarb: Gently fold the diced rhubarb into the batter with a spatula.
Assemble the Cake: Spread half the batter into the prepared pan. Sprinkle with half the streusel mixture. Dollop the remaining batter over the streusel layer and gently spread to cover. Top with the remaining streusel.
Bake: Bake for 45-50 minutes (55-60 minutes for a springform pan), or until a toothpick inserted into the center comes out clean. The top should be golden brown and crisp.
Cool the Cake: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before serving.

Notes

Frozen Rhubarb: If using frozen rhubarb, do not thaw it first. Add the frozen rhubarb directly to the batter and increase the baking time by 5-7 minutes.

Citrus Zest: Add the zest of one orange or lemon to the cake batter for extra flavor.

Nut-Free Option: Skip the nuts in the streusel or substitute with shredded coconut.