Sour Cream Rhubarb Coffee Cake Recipe
This Sour Cream Rhubarb Coffee Cake combines a tender, moist crumb with the tartness of fresh rhubarb and a sweet, crunchy streusel topping. Perfect for breakfast or an afternoon treat, it features a balance of creamy sour cream, fruity rhubarb, and optional glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups diced fresh rhubarb (about 2–3 stalks)
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- Optional: 1/2 tsp ground cinnamon
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tsp milk or lemon juice
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Make the Cake Batter: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined. Gently fold in the diced rhubarb to distribute it evenly without overmixing.
- Make the Streusel Topping: In a small bowl, combine the all-purpose flour, brown sugar, and cinnamon if using. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs suitable for a crunchy topping.
- Assemble and Bake: Spread the prepared cake batter evenly into the greased or parchment-lined baking pan. Evenly sprinkle the streusel topping over the batter to cover it. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk or lemon juice until smooth. Add additional liquid if necessary to achieve a drizzle-able consistency. Drizzle the glaze over the cooled cake to finish.
Notes
- Use fresh rhubarb for the best flavor; frozen rhubarb can be used but should be thawed and drained carefully.
- The glaze is optional but adds a lovely sweetness and tangy balance to the tart rhubarb.
- Store the cake tightly covered at room temperature for up to 2 days or refrigerate for longer freshness.
- For a dairy-free option, substitute butter and sour cream with plant-based alternatives.
- Make sure not to overmix the batter after adding dry ingredients to keep the cake tender.
Keywords: sour cream coffee cake, rhubarb coffee cake, streusel topping, easy breakfast cake, baking with rhubarb
