Sour Cream Rhubarb Coffee Cake is a tender, tangy weekend bake that pairs bright rhubarb with a rich, sour-cream crumb. This version is easy to make, family-friendly, and perfect for brunch or a coffee-time treat.
If you love classic coffee cake with a seasonal twist, try the maple pecan coffee cake recipe for another nut-forward favorite.
Why You’ll Love This Sour Cream Rhubarb Coffee Cake
- Bright, tangy rhubarb balances a buttery, tender crumb.
- Sour cream keeps the cake moist and yields a cake that stays fresh for days.
- Simple pantry ingredients—easy to pull together on a weeknight or weekend.
- Crowd-pleasing texture with a crunchy brown-sugar topping option.
- Great for brunch, potlucks, or slicing for coffee breaks.
Ingredients Needed :
Wet ingredients:
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry ingredients:
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Fruit:
- 2 cups diced fresh rhubarb
Topping:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
If you want a citrus-sweet inspiration for a fruity coffee cake, check the Orange Creamsicle Cake recipe for flavor ideas you can borrow.
Step-by-Step Instructions :
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a small bowl, combine sour cream and baking soda; set aside to fizz and thicken slightly.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in egg and vanilla extract until well combined.
- Add sour cream mixture to butter mixture and mix well. Gradually fold in flour and salt until just combined; avoid overmixing.
- Gently fold in diced fresh rhubarb. Pour batter into prepared pan and spread evenly.
- In a separate bowl, mix brown sugar, cinnamon, and chopped nuts (if using); sprinkle evenly over batter.
- Bake for 45–50 minutes, or until a toothpick inserted in center comes out clean. Allow cake to cool in pan before slicing and serving.
Serving Suggestions Sour Cream Rhubarb Coffee Cake
Serve warm or at room temperature. A dusting of powdered sugar or a scoop of vanilla ice cream makes it extra-special. For a fruit-forward brunch spread, pair a slice with the Olive Garden Strawberry Cream Cake to offer both tart and sweet options.
Tips for Success Sour Cream Rhubarb Coffee Cake
- Use fresh, firm rhubarb—trim and dice into uniform pieces so they fold evenly into the batter.
- Let the sour cream and egg come to room temperature for a smoother batter and even rise.
- Don’t overmix after adding flour; stop when streaks disappear to keep the cake tender.
- If rhubarb is very tart, toss it with a tablespoon of sugar before folding in.
- Test doneness with a toothpick near the center; moist crumbs are okay, but there should be no raw batter.
- If you use sour cream often in both sweet and savory dishes, you might enjoy seeing how it behaves in other recipes like Sour Cream Beef Noodle Casserole.
variation (if any)
- Strawberry-Rhubarb: Fold in 1 cup diced strawberries with the rhubarb for a sweeter profile.
- Nut-Free: Omit nuts from the topping and increase brown sugar by 2 tablespoons for extra crunch.
- Glazed: Whisk 1 cup powdered sugar with 1–2 tbsp milk and 1/4 tsp vanilla; drizzle over cooled cake.
FAQs
Q: Can I use frozen rhubarb?
A: Yes—toss frozen rhubarb with a tablespoon of flour and fold in directly from frozen; add a few extra minutes to baking time.
Q: How should I store leftovers?
A: Cover the cooled cake tightly and keep at room temperature for up to 2 days, or refrigerate up to 5 days. Bring to room temp before serving.
Q: Can I make this in a round pan or a loaf pan?
A: Yes. A 9×2-inch round pan will work; check bake time starting at 35 minutes. A loaf pan will take longer—start checking around 50 minutes.
Q: Can I swap sour cream for yogurt?
A: Full-fat plain Greek yogurt can be used 1:1 for similar tang and moisture, though texture may be slightly denser.
Ingredients
Wet ingredients
- 1 cup sour cream Bring to room temperature for smoother batter.
- 1/2 cup unsalted butter, softened Should be at room temperature.
- 1 1/2 cups granulated sugar
- 1 large egg Bring to room temperature for better mixing.
- 1 teaspoon vanilla extract
Dry ingredients
- 1 teaspoon baking soda
- 2 cups all-purpose flour Sifted.
- 1/2 teaspoon salt
Fruit
- 2 cups diced fresh rhubarb Use fresh and firm rhubarb.
Topping
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans Optional.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a small bowl, combine sour cream and baking soda; set aside to fizz and thicken slightly.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in egg and vanilla extract until well combined.
- Add sour cream mixture to butter mixture and mix well. Gradually fold in flour and salt until just combined; avoid overmixing.
- Gently fold in diced fresh rhubarb. Pour batter into prepared pan and spread evenly.
Topping
- In a separate bowl, mix brown sugar, cinnamon, and chopped nuts (if using); sprinkle evenly over batter.
Baking
- Bake for 45–50 minutes, or until a toothpick inserted in center comes out clean. Allow cake to cool in pan before slicing and serving.
