Go Back
A homemade coffee cake is a cherished tradition in many households, evoking memories of leisurely brunches and warm gatherings. Among the delightful varieties, the Rhubarb Sour Cream Coffee Cake stands out, captivating palates with its unique blend of flavors. This cake is not only easy to make but also combines the tangy zest of rhubarb with the rich creaminess of sour cream, resulting in a moist, tender crumb that pairs perfectly with a cup of coffee or tea.

Rhubarb Sour Cream Coffee Cake: Delight in Every Bite!

Indulge in the delightful flavors of Rhubarb Sour Cream Coffee Cake, a perfect treat for any occasion! This easy-to-make cake combines the tangy essence of rhubarb with the richness of sour cream, resulting in a moist and tender crumb. Whether served at breakfast, brunch, or as a snack, this cake is sure to impress. Plus, it features a crunchy topping that adds a delightful texture. Get ready to bake up some joy! #CoffeeCake #Baking #Rhubarb #Dessert #Brunch #Homemade
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups rhubarb, diced (fresh or frozen)

For the Topping:

1/2 cup brown sugar, packed

1/3 cup all-purpose flour

1/2 tsp cinnamon

1/4 cup unsalted butter, melted

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.

        Add Eggs and Sour Cream: Add the eggs one at a time, mixing well after each addition. Then, add the sour cream and vanilla extract, mixing until combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. Gently fold in the diced rhubarb.

            Prepare the Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Stir in the melted butter until crumbly, and add in the nuts if using.

              Assemble the Cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the topping mixture over the batter.

                Bake: Place in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12