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
Scale
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
