Can I use frozen rhubarb for this recipe?

Absolutely! Frozen rhubarb works well. Just make sure to thaw and drain any excess moisture before adding it to the batter.

How can I make this cake dairy-free?

To make it dairy-free, substitute the butter with coconut oil and use a dairy-free sour cream alternative.

Can I add nuts to the cake?

Yes! Chopped walnuts or pecans would add a lovely crunch and depth of flavor.

Rhubarb Sour Cream Coffee Cake: 5 Reasons It's the Best Bake Yet!

Name: Rhubarb Sour Cream Coffee Cake: 5 Reasons It's the Best Bake Yet!
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: For the cake:; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups chopped fresh rhubarb; For the streusel topping:; 1/2 cup brown sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup cold butter, cubed

Description

This Rhubarb Sour Cream Coffee Cake is a moist and fluffy treat with tangy rhubarb chunks and a rich cinnamon streusel topping. Sour cream adds extra tenderness, making it a perfect cake for breakfast, brunch, or dessert.

Ingredients

Scale

- For the cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped fresh rhubarb

For the streusel topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Make the Batter: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla and sour cream.
Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet batter until just combined.
Add Rhubarb: Fold in the chopped rhubarb. Spread the batter evenly into the prepared baking dish.
Make Streusel: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the batter.
Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before slicing and serving.

Notes

Store leftovers covered at room temperature for 2 days, or refrigerate for longer freshness. Great with a cup of coffee or a scoop of vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 20g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: rhubarb coffee cake, sour cream cake, brunch cake, cinnamon streusel, spring baking