The combination of tangy rhubarb and a sweet, crumbly topping creates a dessert that feels truly magical.
This Sour Cream Rhubarb Coffee Cake Recipe takes me straight back to my grandmother’s kitchen.

I remember the scent of warm cinnamon and sugar filling the air as she pulled this cake out of the oven. It’s one of those recipes that feels like a warm hug, a perfect treat for spring when rhubarb is in season.

What makes this Rhubarb Coffee Cake Recipe extra special is the sour cream. It gives the cake a rich, moist texture that pairs beautifully with the tangy kick of rhubarb.

Whether you’re hosting a brunch, enjoying a quiet morning with your coffee, or just in the mood for something comforting, this Rhubarb Coffee Cake Recipe is sure to become a favorite in your home.

What’s Inside This Recipe?

Ingredients for Rhubarb Coffee Cake Recipe

Let’s gather everything you’ll need to make this delightful rhubarb coffee cake recipe. I like to measure everything out first, it makes the process smoother and more enjoyable!

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups rhubarb, chopped into 1/4-inch pieces (fresh or frozen, thawed and drained)

For the crumb topping:

3/4 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, softened

You’ll also need a 9×13-inch baking dish and an electric mixer (or a sturdy whisk if you’re going old school!).

How to Make Rhubarb Coffee Cake Recipe

Now that we’ve got everything ready, let’s dive into making this show-stopping Rhubarb Coffee Cake Recipe. I’ll guide you step by step, so you’ll feel confident every step of the way!

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 350°F. Grease your 9×13-inch baking dish with butter or non-stick spray, making sure to get into the corners.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This step helps ensure the baking soda distributes evenly throughout the cake.

Step 3: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2–3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Combine the wet and dry ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with the flour mixture. Gently fold in the chopped rhubarb until evenly distributed.

Step 5: Pour batter into the pan

Pour the batter into your prepared baking dish, spreading it out evenly with a spatula.

Step 6: Make the crumb topping

In a small bowl, mix together the brown sugar, flour, and cinnamon. Use a fork or your fingers to work in the softened butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the batter.

Step 7: Bake and cool

Bake the coffee cake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before slicing and serving.

Recipe Variations and Customization Ideas

One of the things I love about this Rhubarb Coffee Cake Recipe is how versatile it is. Here are some fun ways to make it your own:

Nutty Topping: Add 1/2 cup of chopped pecans or walnuts to the crumb topping for added crunch.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. It works beautifully in this recipe!
Berry Boost: Mix in 1/2 cup of fresh or frozen raspberries along with the rhubarb for a fruity twist.
Kid-Friendly Option: If your little ones find rhubarb too tart, sprinkle an extra tablespoon of sugar over the rhubarb before folding it into the batter.
Make Sour Cream at Home: You can make sour cream at home, it’s easy, affordable, and perfect for cooking, baking, or topping your favorite dishes!

Got leftovers? This coffee cake recipe stays moist for up to three days if stored in an airtight container. It also freezes well, just wrap individual slices in plastic wrap and freeze for up to two months.

Frequently Asked Questions about Sour Cream Rhubarb Coffee Cake

Can I use frozen rhubarb for this recipe?

Yes, you can! Just make sure to thaw it completely and drain any excess liquid before using it. Frozen rhubarb works just as well as fresh in this Rhubarb Coffee Cake Recipe.

What can I substitute for sour cream?

If you don’t have sour cream on hand, plain Greek yogurt is a great substitute. It has a similar tangy flavor and creamy consistency.

How do I know when the coffee cake is done?

The cake is ready when a toothpick or cake tester inserted into the center comes out clean. The top should also be golden brown and slightly firm to the touch.

Can I make this coffee cake ahead of time?

Absolutely! You can bake it the day before and store it, covered, at room temperature. It’s perfect for brunches or gatherings when you want to get ahead on prep.

What’s the best way to reheat leftovers?

You can warm individual slices in the microwave for about 15 seconds. It brings back that fresh-from-the-oven taste!

The Perfect Balance of Sweet and Tang – One Slice Won’t Be Enough

I hope you’re as excited as I am to try this Sour Cream Rhubarb Coffee Cake. It’s the perfect blend of sweet, tangy, and comforting, ideal for any occasion.

Whether you’re serving it for brunch, dessert, or a cozy afternoon treat, I know you’ll love every bite.

If you give this Rhubarb Coffee Cake Recipe a try, I’d love to hear how it turns out for you! Leave a comment below, rate the recipe, or tag me on social media with your delicious results. Don’t forget to share the recipe with your friends and family—they’ll thank you for it!

Looking for more rhubarb inspiration? Check out my other Rhubarb Desserts recipes like my Easy No-Bake Rhubarb Lemon Bars for Summer or my Easy Strawberry Rhubarb Crumble Recipe Everyone Will Love more sweet and tangy creations. Happy baking!

Warmly,
Wanda