Sour Cream Rhubarb Coffee Cake – Easy & Moist Recipe
Sour Cream Rhubarb Coffee Cake is a moist dessert featuring tangy rhubarb in a rich sour cream batter, topped with buttery cinnamon crumb.
Equipment
- 9x13-inch baking pan
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh rhubarb, chopped
- ½ cup brown sugar
- ⅓ cup all-purpose flour for topping
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
- Fold in chopped rhubarb evenly throughout the batter.
- Pour batter into the prepared pan and spread evenly.
- In a small bowl, mix brown sugar, flour, cinnamon, and melted butter to create a crumb topping.
- Sprinkle the topping evenly over the batter.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
Use fresh rhubarb for best flavor, but frozen can be used if thawed and drained. Avoid overmixing the batter to keep the cake tender. Cover loosely with foil if the topping browns too quickly. Store leftovers in an airtight container for up to 3 days. Substitute Greek yogurt for sour cream if needed.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 65mgSodium: 180mgFiber: 2gSugar: 22g
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