Strawberry Rhubarb Coffee Cake With Sour Cream Recipe [FULL GUIDE]

Okay, let’s set the stage: Imagine this-it’s a lazy Sunday morning. The sun’s streaming through your window, you’ve got your comfiest socks on, and from the kitchen wafts the intoxicating smell of warm vanilla, buttery streusel, and bubbling strawberry rhubarb. Heaven, right?

Strawberry Rhubarb Coffee Cake with Sour Cream isn’t just a baked good-it’s a moment. It’s that golden, crumbly top, the soft and moist middle, the pop of tart rhubarb balanced by sweet, juicy strawberries, and that slightly tangy depth from sour cream that makes every bite sing. Whether you’re serving it at brunch, packing it for a picnic, or sneaking a piece as a midnight snack (we’ve all done it), this cake is equal parts comfort and wow factor.

Strawberry Rhubarb Coffee Cake With Sour Cream Recipe

This isn’t just your average coffee cake. No, no, no. This is a layered masterpiece that features:

• A soft, sour cream-infused cake base (rich, moist, and never dry).
• A jammy layer of fresh strawberries and rhubarb, slightly tart and sweet.
• And, of course, a generous cinnamon crumb streusel topping that gives it texture, warmth, and a bit of that bakery-style crunch we all crave.

Best of all? It’s super doable. No fancy equipment. No weird ingredients. Just a mixing bowl, a pan, and a little love.

Ingredients Needed

Let’s break it down-here’s what you’ll need to create this dreamy delight:

For The Fruit Filling

• 1 cup fresh rhubarb, chopped into small pieces (½-inch works great)
• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch (helps thicken the fruit layer)

For The Cake Batter

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup sour cream (full-fat for that ultra-moist texture)

For The Streusel Topping

• ⅓ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes

How To Make Strawberry Rhubarb Coffee Cake With Sour Cream

Let’s walk through the steps, nice and easy. No rush, no stress-just good, cozy baking vibes.

Prep The Fruit

• Toss your chopped rhubarb and sliced strawberries with the sugar and cornstarch.
• Let it sit while you prep the rest. This helps draw out juices and creates a jammy texture when baked.

Make The Streusel Topping

• In a small bowl, combine the brown sugar, granulated sugar, flour, and cinnamon.
• Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
• Pop it in the fridge to stay cold while you make the batter.

Mix The Cake Batter

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
• In a larger bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
• Beat in the eggs one at a time, then add the vanilla.
• Stir in the sour cream until just combined.
• Gently fold in the dry ingredients. Don’t overmix-we want tender, not tough!

Assemble The Cake

• Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
• Spread half the batter into the bottom of the dish.
• Layer all the fruit mixture over the batter.
• Carefully spoon and spread the remaining batter on top.
• Sprinkle the streusel generously over everything.

Bake & Cool

• Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean (with maybe a little fruit goo-just no raw batter).
• Cool in the pan for 20 minutes before slicing. It’ll firm up as it cools!

Ingredient Science Spotlight

Let’s geek out for a second-because every ingredient plays a role, and knowing the ’why’ makes you a better baker!

Sour Cream

• Adds richness and moisture without thinning the batter.
• Its acidity activates the baking soda, helping the cake rise beautifully.

Rhubarb + Strawberries

• Rhubarb is tart and fibrous-think of it as celery’s tangy cousin.
• Strawberries balance that tartness with natural sweetness and fragrance.
• Together? Total harmony.

Butter (in Cake And Streusel)

• In the batter, it creams with sugar to trap air = fluffier cake.
• In the streusel, cold butter creates those golden, buttery crumbs we all love.

Salt

• Just a little, but oh-so-essential. It enhances all the other flavors and balances sweetness.

Expert Tips

You want coffee cake greatness? Let me help you avoid the pitfalls:

• Use room temperature ingredients for the batter (especially eggs and butter). It makes mixing easier and gives a better crumb.
• Don’t overmix the batter. Seriously, put the whisk down once everything’s combined.
• Chill your streusel. Warm butter = greasy topping. Cold butter = crumbly perfection.
• Let it cool completely before slicing if you want cleaner cuts. But if you’re into gooey, warm cake puddles… live your truth.
• Use fresh fruit if possible. Frozen works in a pinch, but be sure to thaw and drain first, or you’ll end up with a soggy bottom.

Recipe Variations

Feeling creative? You can totally make this recipe your own. Try these fun spins:

• Berry Bonanza – Swap in raspberries, blueberries, or blackberries.
• Add Nuts – A handful of chopped pecans or walnuts in the streusel adds crunch and flavor.
• Lemon Zest Twist – Add lemon zest to the batter for brightness and zing.
• Vanilla Glaze Drizzle – Mix powdered sugar, a splash of milk, and vanilla extract for a light glaze over the top.
• Gluten-Free Version – Use a 1:1 gluten-free baking flour and add ¼ teaspoon xanthan gum if not already included.
• Mini Muffin Style – Turn this into coffee cake muffins. Just adjust the bake time to about 20-25 minutes.

Final Words

This coffee cake isn’t just a recipe-it’s a mood. A vibe. A soft, comforting, cinnamon-scented slice of edible nostalgia that works for breakfast, dessert, or a spontaneous tea party in your kitchen. Whether you’re brand new to baking or an old pro looking to mix things up, this cake hits all the right notes.

Also: rhubarb often gets overlooked, but paired with strawberries? It’s basically a love letter to summer.

FAQs

What Ingredients Are Needed To Make Strawberry Rhubarb Coffee Cake With Sour Cream?

The main ingredients typically include fresh strawberries, rhubarb, sour cream, all-purpose flour, sugar, baking powder, baking soda, eggs, butter, vanilla extract, and sometimes cinnamon or nutmeg for added flavor.

Can I Use Frozen Strawberries And Rhubarb For This Coffee Cake?

Yes, you can use frozen strawberries and rhubarb. However, it’s best to thaw and drain them thoroughly to avoid excess moisture, which can affect the cake’s texture.

What Role Does Sour Cream Play In This Coffee Cake Recipe?

Sour cream adds moisture and richness to the cake, making it tender and soft. It also helps create a slight tanginess that balances the sweetness of the fruit and sugar.

How Should I Prepare The Rhubarb Before Adding It To The Batter?

Rhubarb should be washed, trimmed, and cut into small pieces. Some recipes suggest tossing it in a bit of sugar before folding it into the batter to soften its tartness.

Is It Possible To Make This Coffee Cake Gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but be sure to check if it contains xanthan gum or add it separately to maintain texture.

How Long And At What Temperature Should I Bake Strawberry Rhubarb Coffee Cake With Sour Cream?

Typically, the cake bakes at 350°F (175°C) for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Can I Prepare The Batter The Night Before And Bake It The Next Day?

While it’s possible, the batter may lose some leavening power if stored overnight. It’s better to prepare the fruit topping in advance and bake the batter fresh for optimal rise and texture.

What Is The Best Way To Serve Strawberry Rhubarb Coffee Cake With Sour Cream?

This coffee cake is best served slightly warm or at room temperature, often with a dusting of powdered sugar or a drizzle of glaze, accompanied by coffee or tea.

Can I Add A Crumb Topping To This Coffee Cake?

Yes, adding a streusel crumb topping made of butter, flour, sugar, and cinnamon complements the tart fruit and adds a delightful texture contrast.

How Should I Store Leftover Strawberry Rhubarb Coffee Cake?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently before serving to restore moisture.