Name: Rhubarb Sour Cream Coffee Cake Recipe
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)

If I could serve you just one quintessential spring treat, it would be this Rhubarb Sour Cream Coffee Cake. With its buttery, golden crumb and cheerful pops of tangy rhubarb, each bite is the perfect balance of tart and sweet, surrounded by irresistible cinnamon spice and a crunchy streusel topping. Whether you bake it for a leisurely weekend brunch, an impromptu afternoon coffee break, or simply to savor a seasonal favorite, this cake always disappears fast—and for good reason!

Rhubarb Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, homey ingredients come together in this Rhubarb Sour Cream Coffee Cake to deliver incredible flavor and comfort. Each one is essential: the dairy makes the crumb luscious, the rhubarb adds color and zing, and the classic streusel on top makes every slice a special occasion. Here’s exactly what you’ll need:

Brown Sugar (1 cup): Packed dark or light brown sugar gives the streusel its caramelly depth and helps the top get perfectly crisp.
All-Purpose Flour (½ cup for streusel, 2½ cups for cake): Creates the structure for both the crumb topping and the soft, tender cake base.
Ground Cinnamon (1 tablespoon): Adds warmth and coziness that pairs beautifully with the rhubarb’s tartness.
Freshly Grated Nutmeg (½ teaspoon): Just a hint elevates the aroma and makes the streusel unforgettable.
Cold Butter (½ cup for streusel, 1 cup softened for cake): Cold, cubed butter makes the streusel crumbly, while softened butter is key for a moist, rich crumb.
Chopped Walnuts or Pecans (1 cup, optional): For a crunchy, nutty contrast that makes the topping extra-special.
Baking Powder (1 teaspoon): Helps the cake rise into a fluffy, light slice.
Baking Soda (1 teaspoon): Activates with the sour cream for even more lift and a tender texture.
Salt (½ teaspoon): A pinch brings out all the other flavors—don’t skip it!
Granulated Sugar (1½ cups): Sweetens the batter while letting the rhubarb’s tart notes pop.
Eggs (2 large, room temperature): Bind everything together and add richness to the cake.
Pure Vanilla Extract (2 teaspoons): Rounds out the flavors and brings a lovely floral note to the crumb.
Sour Cream (1 cup, full-fat): The secret to a supremely plush, melt-in-your-mouth cake.
Fresh Rhubarb (2½ cups, diced): This is your star ingredient—choose bright, ruby stalks for the prettiest color and brightest flavor.

How to Make Rhubarb Sour Cream Coffee Cake

Step 1: Prep Your Equipment

Preheat your oven to 350°F, then generously grease a 9×13-inch baking dish or a 10-inch springform pan, making sure to get every corner. A light coating of nonstick spray helps guarantee no delicious cake is left behind.

Step 2: Make the Streusel

In a medium bowl, mix together the brown sugar, all-purpose flour, cinnamon, and nutmeg. With a pastry blender or your fingertips, work in the cold butter until the mixture resembles coarse, sandy crumbs—kids love helping with this! Stir in the nuts if you’re feeling fancy, then pop the streusel in the fridge while you continue on.

Step 3: Stir Together Dry Ingredients

Whisk the remaining flour, baking powder, baking soda, and salt together in a separate bowl. This simple step ensures the leaveners get evenly distributed, helping the cake bake up light and lofty.

Step 4: Cream Butter and Sugar

In a large bowl or stand mixer, cream together softened butter and granulated sugar until it’s light and fluffy—this will take about 3 minutes. Don’t rush this part! Creaming well adds air to the batter, giving your Rhubarb Sour Cream Coffee Cake its perfect pillowy texture.

Step 5: Add Eggs and Vanilla

Beat in the eggs, one at a time, blending well after each addition so the batter stays silky. Follow with the vanilla extract for a subtle floral boost.

Step 6: Alternate Dry Ingredients and Sour Cream

With the mixer on low, add the dry ingredients and sour cream in turns—beginning and ending with the flour mixture. I like to do this in five parts (dry, sour cream, dry, sour cream, dry) to keep the batter smooth and tender.

Step 7: Fold in Rhubarb

Switch to a spatula and gently fold in the diced rhubarb, being careful not to overmix. Those vibrant bits peeking through the batter are little pockets of springtime flavor.

Step 8: Layer and Assemble

Spread half the batter evenly into your prepared pan—it will be thick, so don’t be shy with the spatula. Sprinkle half the streusel over, then dollop the rest of the batter on top and gently spread it smooth. Finish with the remaining streusel for a delightfully crunchy crown.

Step 9: Bake It Up

Bake for 45 to 50 minutes (or 55 to 60 in a springform), until your kitchen smells heavenly and a toothpick poked in the center comes out with just a few moist crumbs. The streusel should be toasty and golden, giving the cake a beautiful, bakery-worthy look.

Step 10: Cool and Slice

Let the cake cool in the pan for at least 20 minutes. If you can wait longer, it will slice more cleanly—but honestly, the scent of warm Rhubarb Sour Cream Coffee Cake is nearly impossible to resist!

How to Serve Rhubarb Sour Cream Coffee Cake

Garnishes

For a pretty finishing touch, dust your Rhubarb Sour Cream Coffee Cake with a shower of powdered sugar or a handful of fresh rhubarb slices. A dollop of whipped cream or a drizzle of vanilla glaze is pure luxury and makes every bite feel like a special occasion.

Side Dishes

I love serving this cake alongside lightly sweetened Greek yogurt or crème fraîche—the tangy contrast really makes the rhubarb pop. For a brunch spread, fresh berries, stone fruit, or a fruit salad balance the sweet and sour notes perfectly.

Creative Ways to Present

Get playful: Bake the batter in muffin tins for adorable single-serve coffee cakes, or cut the cooled cake into elegant squares and stack with parchment paper for a picnic treat. For celebrations, serve warm slices with vanilla ice cream and watch everyone’s eyes light up!

Make Ahead and Storage

Storing Leftovers

Simply cover the cooled Rhubarb Sour Cream Coffee Cake with plastic wrap or stash it in an airtight container. It keeps beautifully at room temperature for up to three days, and the crumb stays tender and moist without losing that fabulous streusel crunch.

Freezing

If you’d like to enjoy a slice of spring later on, wrap individual slices or the whole cake (well, except for that one tempting corner) in a double layer of plastic wrap and aluminum foil. Freeze for up to three months—when the craving hits, you’ll be so glad you saved it!

Reheating

To revive that fresh-baked magic, warm slices gently in a 300°F oven for about 10 minutes or give them a quick zap in the microwave. Serve warm for the ultimate comfort, especially if you’re pairing with a coffee or tea.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! There’s no need to thaw the frozen rhubarb; just add it straight into the batter and tack on an extra 5 to 7 minutes of baking time. The cake turns out just as wonderful, with bursts of tartness in every bite.

What if I don’t have sour cream?

You can substitute full-fat Greek yogurt or plain whole milk yogurt in equal amounts. The cake may be a touch lighter, but it will still have that dreamy, tender crumb.

Do I have to use nuts in the streusel?

Not at all. If you prefer a nut-free version of Rhubarb Sour Cream Coffee Cake, simply leave them out—the crumb topping is still luscious and crisp on its own.

How do I know when the coffee cake is done?

Check for a golden brown top and use a toothpick inserted in the center; it should come out mostly clean with just a crumb or two attached. Be careful not to overbake, as you want the cake super moist.

Can I add other fruit or flavorings?

Yes! Chopped strawberries or a little citrus zest (lemon or orange) folded into the batter add lovely flavor twists. Rhubarb shines best as the star, but a few extras never hurt.

Final Thoughts

Few things make a gathering (or even a solo kitchen adventure) feel as inviting as a homemade Rhubarb Sour Cream Coffee Cake. It’s timeless, unfussy, and sure to leave your kitchen swirling with the scent of cinnamon and spring. Give it a try—you’ll soon be sharing the recipe with everyone who grabs a slice!