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Rhubarb Sour Cream Coffee Cake Recipe

Rhubarb Sour Cream Coffee Cake Recipe
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5.2 from 26 reviews

A delightful Rhubarb Sour Cream Coffee Cake that is moist, tender, and studded with tangy rhubarb, layered with a cinnamon streusel for a perfect breakfast or brunch treat.

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

  1. Preheat the oven: Preheat the oven to 350°F. 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 until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
  3. 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, mixing well after each addition. Mix in vanilla extract. Alternate adding the dry ingredients and sour cream to the butter mixture.
  4. Assemble the cake: Fold in the diced rhubarb. Spread half of the batter into the prepared pan, sprinkle with half the streusel, add the remaining batter, and top with the remaining streusel.
  5. Bake: Bake for 45-50 minutes (55-60 minutes for a springform pan) until a toothpick inserted in the center comes out clean. Let it cool before serving.

Notes

  • If using frozen rhubarb, do not thaw first. Add directly to the batter frozen and increase baking time by 5-7 minutes.
  • For extra flavor, add the zest of one orange or lemon to the cake batter.
  • The cake slices more cleanly when cooled completely.
  • Can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. It can also be frozen for up to 3 months.

Nutrition

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