Name: Rhubarb Sour Cream Coffee Cake: A Sweet Morning Delight
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Ingredients: 2 cups Rhubarb (fresh, washed, cut into 1/2-inch pieces); 1 cup Sour Cream (can substitute with plain Greek yogurt); 1/2 cup Butter (unsalted, room temperature); 1 cup Sugar (granulated and/or brown sugar); 2 cups Flour (all-purpose flour); 3 large Eggs (large eggs); 2 teaspoons Baking Powder; 1 teaspoon Vanilla Extract (preferably pure extract); 1 cup Flour (all-purpose flour); 1/2 cup Sugar (can use brown sugar for richer taste); 1/4 cup Butter (chilled)

There’s something undeniably comforting about the warm aroma of baking cake wafting through the kitchen, especially when it’s a Rhubarb Sour Cream Coffee Cake. This delightful treat doesn’t just serve a dual purpose as both a breakfast favorite and an after-dinner dessert; it also brings a vibrant twist to your usual baking repertoire. With its soft, moist layers, the tangy rhubarb paired with the richness of sour cream creates a harmonious balance that feels indulgent yet is simple enough for bakers of any level. Plus, the buttery, crumbly streusel topping adds just the right amount of texture to every slice. So, how about we dive in and whip up this delightful coffee cake? You won’t want to miss the delightful surprises this recipe has in store!

Why is This Coffee Cake So Special?

Simplicity, this Rhubarb Sour Cream Coffee Cake is incredibly easy to whip up, requiring only basic baking techniques! Flavorful, the unique tartness of rhubarb combined with the creamy, rich sour cream creates an irresistible taste sensation. Versatile, it transitions perfectly from a scrumptious breakfast treat to a delightful dessert after dinner. Crowd-pleaser, your family and friends will be begging for seconds, especially with the buttery streusel topping adding that extra layer of crunch. Don’t forget to check out my Sour Cream Beef or Chocolate Poke Cake for more treats that everyone will love!

Rhubarb Sour Cream Coffee Cake Ingredients

For the Cake
• Rhubarb – Provides tanginess and unique flavor; use fresh, washed stalks, cut into 1/2-inch pieces.
• Sour Cream – Adds moisture and richness to the cake; you can substitute with plain Greek yogurt if needed.
• Butter – Contributes to flavor and texture; use unsalted for the best control over saltiness.
• Sugar – Sweetens the cake; both granulated and brown sugar can be used for extra depth of flavor.
• Flour – The main structure of the cake; all-purpose flour works best.
• Eggs – Bind the ingredients and provide structure; large eggs are preferred for optimal results.
• Baking Powder – Acts as a leavening agent to help the cake rise.
• Vanilla Extract – Enhances flavor; opt for pure extract for the best taste.
For the Streusel Topping
• Flour – Forms the base of the streusel; using all-purpose will give you the perfect texture.
• Sugar – Sweetens the topping; you can use brown sugar for a richer taste.
• Butter – Creates a crumbly texture; make sure it’s chilled for easy mixing.

Embrace the warm and comforting flavors of this Rhubarb Sour Cream Coffee Cake that’s sure to become a staple in your baking repertoire!

Step‑by‑Step Instructions for Rhubarb Sour Cream Coffee Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×13-inch baking pan or line it with parchment paper for easy cake removal later. This ensures that your Rhubarb Sour Cream Coffee Cake will bake evenly and won’t stick to the bottom.

Step 2: Cream Butter and Sugar
In a large mixing bowl, add the room temperature unsalted butter and sugar. Using a hand mixer or stand mixer, beat them together on medium speed until the mixture becomes light and fluffy, about 3-5 minutes. This creamy base will help create a tender texture in your cake.

Step 3: Add the Eggs
Next, incorporate the large eggs, adding them one at a time to the butter-sugar mixture. Ensure each egg is fully mixed in before adding the next; this usually takes about 30 seconds for each addition. This stage is essential for developing the structure of your Rhubarb Sour Cream Coffee Cake.

Step 4: Mix in Sour Cream and Vanilla
Now, pour in the sour cream and vanilla extract, mixing on low speed until the batter is smooth and fully combined. The sour cream not only adds moisture but also enriches the flavor profile of your cake, resulting in a delightful treat.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. This dry mixture is critical for creating the cake’s structure. After whisking, gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the cake light and fluffy.

Step 6: Fold in the Rhubarb
Gently fold the prepared rhubarb pieces into the batter using a spatula or wooden spoon. Ensure the rhubarb is evenly distributed throughout the mixture, which will add pockets of tangy flavor to your Rhubarb Sour Cream Coffee Cake, creating a delightful contrast in each slice.

Step 7: Pour Batter into Pan
Carefully pour the batter into your prepared baking pan, using a spatula to smooth the top. This helps ensure even baking and allows the Rhubarb Sour Cream Coffee Cake to rise uniformly in the oven, resulting in a beautifully shaped cake.

Step 8: Prepare the Streusel Topping
In a small bowl, combine flour, sugar, and chilled butter for the streusel topping. Use your fingers or a pastry cutter to mix until you achieve a crumbly texture. This topping will add a delicious crunch and a burst of buttery flavor to every bite of your coffee cake.

Step 9: Sprinkle the Streusel
Sprinkle the prepared streusel topping evenly over the batter in the baking pan. Ensure an even layer to create a crispy, flavorful crust as it bakes. This special topping transforms your coffee cake into something truly delightful.

Step 10: Bake the Cake
Place the pan in your preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it in the last few minutes; the cake should be golden brown and fragrant, signaling that it’s ready.

Step 11: Cool Before Serving
Once baked, remove the Rhubarb Sour Cream Coffee Cake from the oven and let it cool in the pan for about 10-15 minutes. This cooling period allows the structure to set, making it easier to cut into squares for serving. Enjoy the delightful aroma that fills your kitchen!

Expert Tips for Rhubarb Sour Cream Coffee Cake

Room Temperature Butter: Ensure your butter is at room temperature for effortless creaming. This helps achieve that light and fluffy texture essential for a moist Rhubarb Sour Cream Coffee Cake.
Monitor Mixing: Don’t overmix the batter once you combine wet and dry ingredients; this helps prevent dense cake. A quick stir until just combined is all you need!
Check Doneness: Use a toothpick to test for doneness. Insert it into the center of the cake—if it comes out clean or with a few crumbs, your cake is ready!
Streusel Consistency: For the best streusel topping, mix until you achieve a crumbly texture. If it’s too wet, it won’t form that delightful crunchy layer on top.
Flavor Variations: Feel free to experiment by adding crushed nuts or swapping in half the rhubarb for strawberries. These variations can elevate your Rhubarb Sour Cream Coffee Cake to new heights.

Rhubarb Sour Cream Coffee Cake Variations

Feel free to get creative—this cake can be customized to suit your taste and dietary needs!

Dairy-Free: Replace sour cream with coconut yogurt or a dairy-free sour cream alternative for a delicious dairy-free version. The flavors remain delightful, making it a great option for friends who avoid dairy.
Berry Blend: Mix in half the rhubarb and add another half cup of mixed berries like blueberries or strawberries for a fruity explosion. The different berry flavors can elevate the cake to a new fruity delight!
Citrus Zing: Incorporate a tablespoon of lemon or orange zest into the batter. The citrusy notes brighten the cake and create a fresh, invigorating twist.
Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans to the batter for a satisfying crunch. The nutty flavors complement the tartness of the rhubarb beautifully, creating an inviting bite.
Spice It Up: Experiment with ground cinnamon or nutmeg in the batter for warm, cozy flavors. Just a teaspoon can provide a lovely spice background that feels like a warm hug.
Chocolate Drizzle: Drizzle melted dark chocolate over the cooled coffee cake. This rich addition makes it feel indulgent—perfect for those special occasions or when you’re craving something extra sweet!
Gluten-Free: Use a 1:1 gluten-free flour blend as a substitute for regular flour. It’s an easy swap that ensures everyone gets to enjoy this delightful dessert.
Mini Muffins: Transform the cake into mini muffins with the same delightful flavors. Bake for 15-20 minutes and share bite-sized portions that are perfect for gatherings or a quick snack.

Explore these variations, and perhaps, while you’re at it, check out my comforting Beef Shells Comfort or my luscious Velvet Gothic Cake for more inspiration!

What to Serve with Rhubarb Sour Cream Coffee Cake

There’s nothing quite like the joy of sharing a delicious treat, and pairing this coffee cake with complementary dishes can elevate your meal experience.

Smooth Whipped Cream: A dollop of lightly whipped cream adds a creamy, sweet contrast that brings the flavors together beautifully.
Fresh Berries: Bright, juicy berries such as strawberries or blueberries provide a refreshing tartness that perfectly balances the sweet and tangy coffee cake.
Coffee: A steaming cup of your favorite brew enhances the entire experience, making every bite indulgent and delightful.
Vanilla Ice Cream: Serving warm slices with a scoop of vanilla ice cream creates a decadent dessert that is sure to impress any guest.
Nutty Granola: Sprinkling crunchy, nutty granola on top of your slice adds texture and a wholesome feel, making it perfect for breakfast.
Fruit Compote: A spoonful of homemade fruit compote drizzled over the cake adds a fresh, fruity layer that enhances the rhubarb’s tanginess.
Herbal Tea: Try pairing this cake with a fragrant herbal tea like chamomile or mint for a soothing afternoon treat.
Milk: A classic glass of cold milk rounds out the flavors and is a nostalgic pairing that complements the sweetness of the cake.
Chai Latte: The spiced warmth of a chai latte can accompany your coffee cake beautifully, adding an exotic twist to the table.

Make Ahead Options

These Rhubarb Sour Cream Coffee Cakes are perfect for meal prep aficionados! You can prepare the batter up to 24 hours in advance; simply mix all the ingredients and store it in an airtight container in the refrigerator to maintain freshness. Additionally, you can also make the streusel topping ahead of time; just combine the flour, sugar, and butter, then refrigerate it until you’re ready to bake. When you’re set to serve, pour the batter into the pan, sprinkle the chilled streusel topping on top, and bake as directed. This approach not only saves you time but ensures that your coffee cake is just as delicious, making it an ideal treat for those busy mornings or unexpected guests!

How to Store and Freeze Rhubarb Sour Cream Coffee Cake

Room Temperature: Store the coffee cake at room temperature, covered with plastic wrap or a cake dome, for up to 2 days to maintain its freshness.

Fridge: If you want to extend its shelf life, refrigerate the cake in an airtight container for up to 1 week. This will keep the Rhubarb Sour Cream Coffee Cake moist and delicious.

Freezer: For long-term storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. This makes for a perfect treat anytime!

Reheating: When you’re ready to enjoy your frozen cake, simply reheat it in the microwave for 15-20 seconds or thaw overnight in the fridge for a lovely morning treat.

Rhubarb Sour Cream Coffee Cake Recipe FAQs

What type of rhubarb should I use?
Absolutely! Fresh rhubarb stalks will give you the best tartness and flavor. Look for firm, bright stalks without any dark spots or wilting. If you need to use frozen rhubarb, just remember to thaw and drain it thoroughly before adding it to the recipe, as any excess liquid can throw off the cake’s consistency.

How should I store leftovers?
I often keep leftover Rhubarb Sour Cream Coffee Cake at room temperature for up to 2 days, simply covered with plastic wrap or a cake dome to maintain its freshness. If you want to extend its life, refrigerate it in an airtight container, where it will stay delicious for up to 1 week.

Can I freeze this coffee cake?
Definitely! To freeze your Rhubarb Sour Cream Coffee Cake, slice it into individual portions and wrap each slice tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy a slice, just microwave it for 15-20 seconds or let it thaw in the fridge overnight.

What should I do if my cake is too dense?
If you find your Rhubarb Sour Cream Coffee Cake is denser than expected, it could be due to overmixing the batter. When combining the wet and dry ingredients, mix only until combined—this helps keep the cake light. Also, double-check your baking powder to ensure it’s fresh, as an inactive leavening agent can prevent the cake from rising properly.

Is there a way to make this recipe gluten-free?
Very! You can substitute the all-purpose flour with a gluten-free flour blend that can be used in a 1:1 ratio. I recommend using a blend that contains xanthan gum, as this helps to replicate the structure of gluten. Just keep an eye on the texture and ensure it doesn’t get overmixed.

Can my pets eat rhubarb?
No, unfortunately, rhubarb is toxic to cats and dogs. It contains oxalic acid, which can be harmful to pets if ingested in significant amounts. Always ensure to keep your baking ingredients out of reach of your furry friends!