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Rhubarb Coffee Cake Recipe

Sour Cream Rhubarb Coffee Cake Recipe

This sour cream rhubarb coffee cake is the perfect mix of tangy and sweet. Moist, flavorful, and topped with a buttery crumble, it’s the best way to enjoy fresh rhubarb. Pin this easy recipe for your next spring bake!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

  • 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

Instructions
 

Step 1: Preheat the oven and prepare your pan

  • Preheat your oven to 350°F. Grease your 9x13-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.