Rhubarb Coffee Cake With Sour Cream Recipe [FULL GUIDE]

Let’s talk rhubarb, shall we? That gloriously tart, stalky vegetable (yes, vegetable!) that masquerades as fruit and becomes downright magical when baked into sweets. Now imagine pairing it with a moist, tender, buttery coffee cake-boosted with tangy sour cream, spiced with a touch of cinnamon, and crowned with a crumbly streusel topping. You’re basically biting into a cloud that whispers, ’You’re doing great, sweetie.’

Rhubarb coffee cake with sour cream is one of those recipes that hits all the right notes:

• Comforting? ✅
• Sweet with a zing? ✅
• Texturally amazing? ✅✅✅

It’s the kind of treat that makes you want to cozy up with a big mug of coffee (or tea if you’re classy like that), pull on your comfiest socks, and watch the rain fall. Or… bring it to brunch and be the hero of the hour. Whatever your mood, this cake gets you.

Rhubarb Coffee Cake With Sour Cream Recipe

This recipe is the perfect balance of tender crumb, tangy fruit, and that irresistible buttery streusel. What makes this particular version so special is the use of sour cream, which adds not only moisture but also a subtle tang that plays so well with the brightness of the rhubarb.

Servings: 8-10

Prep Time: 20 minutes

Bake Time: 45-50 minutes

Total Time: About 1 hour 10 minutes

Difficulty Level: Easy to Moderate (no fancy equipment, just some stirring and layering magic)

Ingredients Needed

Let’s break it down by parts, because each layer plays a big role in this masterpiece:

For The Cake

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (full-fat is best!)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chopped rhubarb (fresh or frozen)

For The Streusel Topping

• 1/2 cup brown sugar (light or dark, your call)
• 1/3 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed

How To Make Rhubarb Coffee Cake With Sour Cream

Alright, roll up those sleeves and let’s make some magic happen in your kitchen:

1. Preheat And Prep

• Set your oven to 350°F (175°C).
• Grease a 9×9-inch baking dish or line with parchment paper for easier removal.

2. Make The Streusel Topping

• In a small bowl, mix the brown sugar, flour, and cinnamon.
• Add the cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until crumbly. It should look like coarse sand with some pea-sized pieces.

3. Prepare The Cake Batter

• In a large bowl, cream the butter and sugar together until light and fluffy. This step adds air and sets up a soft, tender crumb.
• Beat in the eggs one at a time, then add the vanilla.
• Stir in the sour cream until fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually fold the dry ingredients into the wet, mixing just until combined. Don’t overmix-we want tender cake, not tough bread!
• Gently fold in the chopped rhubarb.

4. Assemble And Bake

• Pour the batter into your prepared baking dish and smooth the top.
• Sprinkle the streusel evenly over the surface.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

5. Cool And Devour

• Let the cake cool for about 15-20 minutes before slicing.
• Enjoy warm or room temp with a dollop of whipped cream, or plain with your morning brew. Heavenly.

Ingredient Science Spotlight

Here’s where we geek out a little-because baking is delicious and scientific!

Rhubarb

• Tangy & Moisture-Rich: Its tartness balances the sweetness, and as it bakes, it softens and releases moisture, keeping the cake tender.
• Color Tip: The redder the stalk, the prettier the cake. Green rhubarb is fine too-just less visually dramatic.

Sour Cream

• Acid + Fat = Moisture Magic: The acidity reacts with the baking soda to create lift, while the fat keeps the crumb rich and soft.
• Flavor Enhancer: It adds a slightly tangy note that brings out the best in the rhubarb.

Butter

• Flavor & Texture Boss: Creaming butter with sugar traps air, helping the cake rise while also adding that signature richness.

Expert Tips

Let’s level up your bake with a few seasoned pro tips:

• Fresh or Frozen Rhubarb? No worries! If using frozen, don’t thaw-just toss with a tablespoon of flour before adding to prevent sogginess.
• Add Zest! A little orange or lemon zest in the batter gives a bright citrus note that plays beautifully with rhubarb.
• Don’t Overmix once the flour is added. Mix just until the streaks are gone. Overmixing = dense cake.
• Use Room Temp Ingredients: Especially the butter, eggs, and sour cream. Helps everything blend smoothly.
• Want a Higher Rise? Use an 8-inch square pan for a taller cake, though baking time may need a slight increase.

Recipe Variations

Feeling inspired to put your own spin on it? I’ve got ideas!

Rhubarb + Strawberry

• Swap 1/2 cup of the rhubarb for chopped fresh strawberries for a classic combo.

Coconut Rhubarb

• Add 1/2 cup shredded coconut to the batter or topping for tropical vibes.

Cream Cheese Swirl

• Dollop sweetened cream cheese (mix cream cheese with a little sugar and vanilla) on top before adding streusel. Swirl it in gently. Dreamy.

Apple Rhubarb

• Add diced apple for a fall-like twist-choose a tart one like Granny Smith.

Nutty Streusel

• Throw in chopped pecans or walnuts for crunch and a nutty contrast.

Final Words

Can we just take a moment to appreciate how humble yet glorious this cake is? Rhubarb coffee cake with sour cream isn’t flashy or fussy-it’s a comfort classic. It’s the kind of cake that feels like home, like a deep breath, like a Sunday morning in every bite. Whether you’re new to rhubarb or a longtime lover, this recipe will win you over with its balance of flavors and textures.

It’s cozy without being heavy. Tart without being sour. Sweet without being cloying. Basically, it’s cake perfection.

FAQs

What Ingredients Are Needed For Rhubarb Coffee Cake With Sour Cream?

To make rhubarb coffee cake with sour cream, you will need all-purpose flour, sugar, baking powder, baking soda, salt, eggs, sour cream, butter, vanilla extract, and fresh rhubarb. For the crumb topping, use flour, sugar, butter, and cinnamon.

Can I Substitute Greek Yogurt For Sour Cream In The Rhubarb Coffee Cake Recipe?

Yes, you can substitute Greek yogurt for sour cream in the recipe. Greek yogurt will provide a similar tangy flavor and moist texture, although it may slightly alter the taste.

How Do I Prepare The Rhubarb For The Coffee Cake?

To prepare the rhubarb, wash the stalks thoroughly, remove the leaves (which are toxic), and cut the rhubarb into small 1/2-inch pieces. It’s also recommended to lightly sprinkle the chopped rhubarb with sugar and let it sit for a few minutes to reduce its tartness.

Can I Use Frozen Rhubarb In The Coffee Cake Recipe?

Yes, you can use frozen rhubarb. However, make sure to thaw and drain it properly to remove excess moisture, as it could affect the texture of the cake.

How Do I Make The Crumb Topping For The Rhubarb Coffee Cake?

To make the crumb topping, combine sugar, flour, butter, and cinnamon in a bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle it evenly over the batter before baking.

Can I Add Nuts To The Rhubarb Coffee Cake?

Yes, you can add chopped nuts like walnuts or pecans to the batter or the crumb topping for added texture and flavor. About 1/2 cup of chopped nuts works well.

How Long Should I Bake The Rhubarb Coffee Cake?

Bake the rhubarb coffee cake at 350°F (175°C) for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. You can also cover the cake loosely with foil in the last 15 minutes of baking to prevent over-browning.

Can I Make The Rhubarb Coffee Cake Ahead Of Time?

Yes, you can make the cake ahead of time. Once baked, allow the cake to cool completely, then cover and store it at room temperature for 2-3 days. For longer storage, refrigerate the cake for up to 1 week.

Is Rhubarb Coffee Cake With Sour Cream A Good Option For Breakfast?

Yes, rhubarb coffee cake with sour cream is an excellent option for breakfast. It’s flavorful, moist, and pairs wonderfully with a cup of coffee or tea. The sour cream adds richness and tang to balance the sweetness of the rhubarb.

Can I Use Buttermilk Instead Of Sour Cream In The Rhubarb Coffee Cake?

Yes, buttermilk can be substituted for sour cream. It will provide a similar tangy flavor and help to keep the cake moist, but the texture may be slightly different due to the thinner consistency of buttermilk.