Rhubarb Sour Cream Coffee Cake Recipe
If you’re looking for a bake that blends sweet, tart, buttery, and cozy into every bite, meet your new favorite: Rhubarb Sour Cream Coffee Cake. This nostalgic treat brings together tender, rich cake, tangy rhubarb, and a gloriously crumbly streusel topping. Whether you’re baking for a family brunch, a gathering of friends, or just to add a little sparkle to your afternoon, this cake promises big flavor with minimal fuss—plus, it’s one of those recipes you’ll reach for every rhubarb season.
Ingredients You’ll Need
Despite how decadent it tastes, the Rhubarb Sour Cream Coffee Cake relies on pantry favorites and a handful of fresh ingredients that let each flavor shine. Each component adds a special touch: crunch, aroma, or that signature tang only rhubarb can bring.
- Brown sugar: Sweetens the streusel with deep, molasses-y notes that melt beautifully into the topping.
- All-purpose flour: Serves as the foundation for both the streusel and the tender cake crumb.
- Ground cinnamon: Adds spicy warmth and aroma that pairs perfectly with both rhubarb and brown sugar.
- Freshly grated nutmeg: Brings that extra nudge of spice and subtle complexity to the streusel.
- Cold butter: Cubed and cut into the streusel, it creates perfect little pockets of flavor and that irresistible crumbly texture.
- Walnuts or pecans (optional): Chop them up to add a satisfying crunch and toasty, nutty flavor to your topping.
- Unsalted butter (softened): Essential for creaming in the cake batter, which keeps the crumb rich and moist.
- Granulated sugar: Sweetens the cake and balances the rhubarb’s tart notes.
- Large eggs (room temperature): Bind everything together and help the cake rise beautifully.
- Pure vanilla extract: A little vanilla brings out the best in the rhubarb and enriches the cake’s overall flavor.
- Full-fat sour cream: The secret to a luxuriously moist crumb and a soft, tangy cake.
- Diced fresh rhubarb: Star of the show; its tart juiciness transforms every bite.
- Baking powder & baking soda: Leavening agents that give this coffee cake its tender, rise-to-the-occasion texture.
- Salt: Just enough to balance out the sweetness and make all the other flavors pop.
- Non-stick cooking spray: Helps the cake release effortlessly from the pan, keeping those perfect edges intact.
How to Make Rhubarb Sour Cream Coffee Cake
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F. Generously grease a 9×13 inch baking dish or a 10-inch springform pan with butter or non-stick spray, making sure you reach every nook and cranny. Proper pan prep is the key to getting that beautiful, clean slice later!
Step 2: Make the Streusel
In a medium bowl, combine the brown sugar, all-purpose flour, ground cinnamon, and freshly grated nutmeg. Add the cubed cold butter, and use a pastry blender (or your fingertips) to cut the butter into the dry ingredients until the mixture resembles coarse, buttery crumbs. If you love a bit of crunch, stir in your chopped walnuts or pecans at this stage. Set the streusel aside—it’s about to become your cake’s crowning glory.
Step 3: Whisk the Dry Ingredients
Grab a separate bowl and whisk together the flour, baking powder, baking soda, and salt. This step ensures those leaveners are evenly distributed, so your Rhubarb Sour Cream Coffee Cake rises uniformly and has a fine, delicate crumb.
Step 4: Cream the Butter and Sugar
In the bowl of a stand mixer (or with a hand mixer), beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost doubled in volume—about 3 minutes. This aeration step sets the foundation for a tender cake, so don’t cut corners here!
Step 5: Add Eggs and Vanilla
One at a time, mix in the eggs, beating well after each addition. This helps strengthen the cake’s structure. Next, blend in the vanilla extract, swirling in warmth and depth to your batter.
Step 6: Alternate Dry Ingredients and Sour Cream
With your mixer on low, add the dry ingredients in three parts, alternating with the sour cream in two parts (starting and ending with the dry). After each addition, mix just until combined. This gentle approach preserves a tender crumb while ensuring every scoop is equally rich and tangy.
Step 7: Fold in the Rhubarb
Switch to a spatula and gently fold in the diced rhubarb, doing your best to keep the batter airy. The bright pops of pink signal bursts of tartness in every slice!
Step 8: Layer the Batter and Streusel
Spread half your batter into the prepared pan—it will be thick, so take your time smoothing it into an even layer. Sprinkle with half the streusel. Dollop the rest of the batter over the streusel, gently spreading to cover, then finish with the remaining streusel on top. Unapologetically rustic is part of this cake’s charm.
Step 9: Bake
Bake your Rhubarb Sour Cream Coffee Cake for 45-50 minutes in a 9×13, or 55-60 minutes if using a springform pan. It’s done when a toothpick inserted in the center comes out with just a few crumbs attached—the top will be golden, crisp, and wonderfully fragrant.
Step 10: Cool and Serve
Allow the cake to cool in its pan on a wire rack for at least 20 minutes. This short wait lets the crumbs set and makes slicing so much easier, ensuring every piece stays perfectly intact (if you can resist digging in immediately!).
How to Serve Rhubarb Sour Cream Coffee Cake
Garnishes
A light dusting of powdered sugar just before serving makes your Rhubarb Sour Cream Coffee Cake look especially dreamy. You can also scatter a few fresh rhubarb pieces or a sprig of mint for a pop of color and a hint of elegance. If you’re feeling decadent, a drizzle of sweet vanilla glaze or a spoonful of whipped cream takes this cake right over the top.
Side Dishes
This cake shines as a breakfast or brunch centerpiece. Pair it with a bowl of fresh berries, salted butter, or creamy Greek yogurt for a spread worthy of leisurely mornings. For afternoons, serve alongside your favorite coffee or tea, and the cozy, tangy-sweet flavors of the cake will feel even more comforting.
Creative Ways to Present
If you’re entertaining, cut the Rhubarb Sour Cream Coffee Cake into squares and stack them on a tiered platter for a playful, eye-catching brunch dessert. For an adorable single-serve twist, bake the cake in lined muffin tins—each guest gets their own golden-topped mini cake. A little scoop of vanilla bean ice cream transforms it into a delightful spring dessert for evening gatherings.
Make Ahead and Storage
Storing Leftovers
To keep your Rhubarb Sour Cream Coffee Cake as fresh as possible, cover the pan tightly with foil or transfer slices to an airtight container. Leftovers stay moist and flavorful for up to 3 days at room temperature or up to a week when refrigerated.
Freezing
Want to enjoy rhubarb magic all year long? Wrap slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter, and you’ll have a ready-to-wow treat anytime cravings strike.
Reheating
For a just-baked experience, warm individual slices of Rhubarb Sour Cream Coffee Cake in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes. This revives the tender texture and brings the streusel topping back to life.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw and drain the rhubarb thoroughly before folding it into the batter, as excess moisture could affect your cake’s texture.
What if I don’t have sour cream?
Whole-milk Greek yogurt makes an excellent stand-in for sour cream, preserving the cake’s rich tang and moist crumb. Avoid using low-fat options, as full-fat dairy really makes a difference in tenderness.
Is it necessary to peel rhubarb?
No need! The skin softens beautifully during baking, and it contributes gorgeous color. Just wash and trim the rhubarb before dicing.
Can I make Rhubarb Sour Cream Coffee Cake gluten-free?
Yes—swap in a good 1:1 gluten-free flour blend for the all-purpose flour, and check that your baking powder is gluten-free. Expect a slightly different texture, but all the same great flavor.
Can I make this ahead for a party?
Definitely! Rhubarb Sour Cream Coffee Cake actually tastes even better the next day once the flavors meld. Bake it the evening before, let it cool, and store it covered until you’re ready to serve.
Final Thoughts
I hope you feel inspired to bake this Rhubarb Sour Cream Coffee Cake soon—because I promise, it’s love at first bite. With its tender crumb, bright rhubarb, and irresistible streusel, there’s always a reason to go back for seconds. Happy baking!
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Rhubarb Sour Cream Coffee Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 coffee cake (about 12 servings) 1x
- Diet: Vegetarian
Description
This Rhubarb Sour Cream Coffee Cake is a delightful treat that balances the tartness of fresh rhubarb with a rich sour cream cake base and a crunchy streusel topping. Perfect for brunch or dessert!
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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Grease a 9×13 inch baking dish or 10-inch springform pan and spray with non-stick cooking spray.
- Prepare the Streusel: In a medium bowl, combine brown sugar, flour, cinnamon, and nutmeg. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
- Prepare the Cake Batter: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternate adding dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Fold in diced rhubarb.
- Assemble and Bake: Spread half the batter into the prepared pan, sprinkle with half the streusel. Dollop the remaining batter over the streusel, then sprinkle with the remaining streusel. Bake for 45-50 minutes (55-60 minutes for springform pan) until a toothpick comes out clean. Cool before serving.
Notes
- You can use a round pan or a springform pan for this recipe.
- Feel free to add a glaze or icing for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Rhubarb Sour Cream Coffee Cake, Coffee Cake Recipe, Rhubarb Recipe, Sour Cream Cake
