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Rhubarb Sour Cream Coffee Cake

Delicious Rhubarb Sour Cream Coffee Cake for Cozy Mornings

This Rhubarb Sour Cream Coffee Cake is a delightful blend of tart rhubarb and buttery cinnamon streusel, perfect for cozy mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour gluten-free flour can be used as a substitute
  • 1 cup granulated sugar balances the tartness of rhubarb
  • ½ cup brown sugar adds moisture and caramel flavor
  • 2 teaspoons baking powder ensures cake rises
  • 1 teaspoon baking soda enhances rise
  • ½ teaspoon salt rounds out sweetness
  • ½ cup unsalted butter adds richness
  • 1 cup sour cream or full-fat Greek yogurt
  • 2 large eggs essential for structure
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen rhubarb adds tartness
For the Streusel Topping
  • 1 cup all-purpose flour can be replaced with gluten-free flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon don’t forget a pinch of salt
  • ½ cup unsalted butter keep it cold
Additional Sugar for Rhubarb
  • 2 tablespoons granulated sugar to balance tartness of rhubarb

Equipment

  • Mixing Bowl
  • baking pan
  • Spatula
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Prepare the Streusel: In a mixing bowl, combine all-purpose flour, brown sugar, cinnamon, and salt. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Refrigerate for at least 15 minutes.
  2. Mix the Batter: In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add eggs, sour cream, and vanilla extract, blending until smooth. Gradually sift in flour, baking powder, baking soda, and salt until combined.
  3. Prepare the Rhubarb: If using fresh, chop rhubarb into small pieces and toss with granulated sugar.
  4. Layer in the Pan: Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan. Spread half of the batter in the pan, sprinkle with rhubarb, top with remaining batter, then streusel mixture.
  5. Bake: Place in the oven for 40-50 minutes until the top is golden brown and a toothpick comes out with moist crumbs.
  6. Cool and Slice: Allow to cool in the pan for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

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