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Rhubarb Sour Cream Coffee Cake

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

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.

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)

Instructions

  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.
  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. 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. 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. The top should be golden brown and crisp.
  10. 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.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 30g
  • Sodium: 160mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://cookingwhispers.com/rhubarb-sour-cream-coffee-cake/