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The Perfect Rhubarb Sour Cream Coffee Cake Recipe

The Perfect Rhubarb Sour Cream Coffee Cake Recipe
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★★★★★

5 from 14 reviews

This Rhubarb Sour Cream Coffee Cake is a delightful treat with a perfect balance of tangy rhubarb, rich sour cream, and a sweet, buttery streusel topping. Ideal for brunches, gatherings, or just enjoying with a cup of coffee.

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

  1. Preheat the Oven: Preheat oven to 350°F. Grease a 9×13-inch baking dish or 10-inch springform pan and spray with non-stick cooking spray.
  2. Prepare Streusel: In a medium bowl, combine brown sugar, flour, cinnamon, and nutmeg. Cut in the cold butter until crumbly. Stir in nuts if using. Set aside.
  3. Prepare Cake Batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and sour cream, mixing just until combined. Fold in rhubarb.
  4. Assemble and Bake: Spread half the batter in the pan, sprinkle with half the streusel. Add remaining batter, top with remaining streusel. Bake for 45-50 minutes (or 55-60 minutes for a springform pan) until a toothpick inserted comes out clean. Cool before serving.

Nutrition

Keywords: Rhubarb, Sour Cream, Coffee Cake, Streusel, Brunch, Dessert

Find it online: https://lucabites.com/the-perfect-rhubarb-sour-cream-coffee-cake-recipe/