The first bite of my Sour Cream Rhubarb Coffee Cake always takes me back to spring mornings filled with sunshine and laughter. As the tartness of fresh rhubarb blends seamlessly with the buttery, crumbly texture of the cake, I can’t help but smile at how this delightful treat has become a staple in my kitchen. In just 30 minutes, you can whip up a moist masterpiece that promises to impress at brunches or cozy afternoon gatherings. Plus, if you’re feeling adventurous, I’ll show you how to add fresh blueberries for a twist that’s equally irresistible. Whether you’re a seasoned baker or just dabbling in the art of dessert-making, this recipe welcomes everyone with its forgiving nature and delicious results. So, let’s dive in and create a delightful cake that embodies the warmth of home and the joy of shared moments!
Why Is Sour Cream Rhubarb Coffee Cake Special?
Delightful flavors arise from the tangy rhubarb and rich sour cream, creating a cake that’s moist and tender.
Quick preparation makes it perfect for busy weekends or unexpected guests, needing only 30 minutes from start to finish.
Versatile enough to feature variations like blueberries or nuts, this recipe invites creativity.
Perfect for gatherings, it pairs wonderfully with coffee, making it a crowd-pleaser at brunches or casual dessert evenings.
Satisfying texture, thanks to the crumbly streusel topping, adds a delightful crunch that contrasts beautifully with the tender cake.
Sour Cream Rhubarb Coffee Cake Ingredients
For the Cake
• Unsalted Butter – Provides a rich base and flavor for the cake. Use real butter for the best taste.
• Granulated Sugar – Balances the tartness of the rhubarb. Options include brown sugar for additional moisture and flavor.
• Eggs – Add structure and moisture to the cake. Ensure they are at room temperature for smooth mixing.
• Vanilla Extract – Enhances overall flavor with a warm, homey note. Use pure vanilla extract for authenticity.
• Sour Cream – Keeps the cake tender and moist. Greek yogurt can be used as a substitute.
• All-Purpose Flour – Provides structure for the cake; sifted for a lighter crumb. Ensure proper measuring to avoid density.
• Baking Powder – Helps the cake rise.
• Baking Soda – Adds fluffiness.
• Salt – Enhances flavor; essential for balance.
• Chopped Rhubarb – Main flavor component; contributes tartness. Fresh is preferred, but frozen can be used—just thaw lightly and retain juices.
For the Streusel Topping
• Brown Sugar – Adds a caramel-like sweetness to the streusel.
• All-Purpose Flour – Binds the streusel mixture.
• Ground Cinnamon – Adds a warm and spicy flavor to the streusel.
• Unsalted Butter – Cold and cubed for perfect streusel crumbles.
• Chopped Pecans (optional) – Adds nutty flavor and crunch; use based on personal preference.
With these ingredients on hand, you’re ready to create a delightful Sour Cream Rhubarb Coffee Cake that celebrates the beauty of homemade desserts!
How to Make Sour Cream Rhubarb Coffee Cake
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Preheat Oven: Begin by setting your oven to 350°F (175°C). While the oven warms up, grease a 9×9-inch baking pan with butter to ensure your cake releases easily after baking.
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Prepare Streusel Topping: In a medium bowl, mix 1/2 cup brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Cut in 1/4 cup cold, cubed unsalted butter until the mixture is crumbly. If you like a nutty crunch, stir in 1/2 cup chopped pecans.
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Mix Batter: In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 2 minutes. Add 2 large eggs one at a time, mixing well after each. Then, blend in 1 teaspoon vanilla extract and 1 cup sour cream until smooth.
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Combine Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually fold this mixture into the wet ingredients, being careful not to overmix. Gently fold in 2 cups of chopped rhubarb, ensuring even distribution without breaking the fruit.
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Assemble Cake: Spread the thick, luscious batter into the prepared pan, smoothing the top. Generously sprinkle the prepared streusel mixture on top for that irresistible crunch.
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Bake: Place the cake in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean when the cake is ready. Let it cool in the pan for about 10 minutes before slicing.
Optional: Enjoy it warm with a dollop of whipped cream for an extra treat!
Exact quantities are listed in the recipe card below.
Sour Cream Rhubarb Coffee Cake Variations
Feel free to sprinkle your own creativity into this delightful recipe for a personal touch that enhances every bite!
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Blueberry Blend: Substitute half the rhubarb with blueberries to create a sweet-tart explosion that brings a new dimension.
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Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans into the batter for an extra nutty flavor and delightful crunch. The added texture will surprise your taste buds!
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Cinnamon Swirl: Swirl in an extra teaspoon of cinnamon into the batter before baking for a heartwarming spice profile that fills your kitchen with cozy aroma.
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Zesty Twist: Incorporate the zest of one orange into the batter for a refreshing citrus note that balances beautifully with rhubarb’s tartness. It adds brightness to this beautiful cake!
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Vegan Option: Replace butter with coconut oil and eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water). This twist makes the recipe friendly for plant-based eaters while keeping it deliciously moist.
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Caramel Drizzle: Once cooled, drench your cake with a simple homemade caramel sauce. The luscious layers will elevate the indulgence and leave everyone wanting more.
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Chocolate Chunks: Mix in 1 cup of dark chocolate chips for an exciting flavor combination that turns your coffee cake into a dessert you won’t forget.
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Extra Streusel: Double the streusel topping for an extra crispy layer that provides a delightful contrast to the moist cake. It’s a great way to satisfy those who love a crumbly treat!
Storage Tips for Sour Cream Rhubarb Coffee Cake
Room Temperature: Wrap the cake tightly in plastic wrap and store at room temperature for up to 2 days to maintain its delightful texture.
Fridge: If you’d like to keep it longer, store the cake in the refrigerator for up to a week. Just remember to wrap it well to keep it moist and fresh.
Freezer: For extended storage, you can freeze slices of the Sour Cream Rhubarb Coffee Cake for up to 3 months. Place them in an airtight container or wrap them individually.
Reheating: When ready to enjoy, thaw the slices in the fridge overnight or reheat gently in the microwave for a few seconds to warm them up, enhancing that fresh-from-the-oven experience!
Make Ahead Options
These Sour Cream Rhubarb Coffee Cakes are a dream for meal prep enthusiasts! To save time on busy mornings, you can prepare the batter up to 24 hours in advance; simply mix the wet ingredients and dry ingredients separately, storing them in the refrigerator. For even more convenience, the streusel topping can be made and refrigerated for up to 3 days. When you’re ready to bake, just combine them, fold in the rhubarb, and proceed with the baking instructions. This way, you’ll have a delicious, homemade cake ready with minimal effort, retaining its moist texture and delightful flavors just as fresh as when you first prepared them!
Expert Tips for Sour Cream Rhubarb Coffee Cake
- Avoid Overmixing: Once you combine the dry ingredients with the wet mixture, mix just until incorporated. This keeps your cake tender and fluffy.
- Room Temperature Eggs: Ensure your eggs are at room temperature before mixing to help create a smooth batter and improve the cake’s rise.
- Rhubarb Prep: If using frozen rhubarb, make sure to pat it dry before adding to the batter to prevent excess moisture, which can lead to a soggy cake.
- Streusel Extra Crunch: If you’re a streusel lover, double the topping to add an indulgent crunch on every slice of your Sour Cream Rhubarb Coffee Cake.
- Testing for Doneness: Start checking the cake for doneness around the 40-minute mark using a toothpick—aim for clean removal to ensure it’s perfectly baked.
What to Serve with Sour Cream Rhubarb Coffee Cake?
Elevate your baking experience by pairing this delightful cake with all the right accompaniments.
- Fresh Berries: Serve with a mix of blueberries and strawberries for a burst of color and natural sweetness that balances the cake’s tartness.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy richness, enhancing the overall indulgence of each bite.
- Espresso or Coffee: Pair your cake with a steaming cup of espresso or your favorite brewed coffee—this classic combo enhances flavors wonderfully and makes each slice feel like a special treat.
- Vanilla Ice Cream: For dessert lovers, a scoop of vanilla ice cream melting atop warm cake brings comforting textures and balances the dish’s flavors beautifully.
- Citrus Zest: A sprinkle of lemon or orange zest over the cake can elevate its flavors, adding a fragrant brightness that complements the cake’s richness.
- Nutty Granola: Serve alongside a bowl of nutty granola for a crunchy contrast—a combo that’s especially perfect for brunch gatherings.
Each pairing brings its own texture and flavor, ensuring your Sour Cream Rhubarb Coffee Cake shines at your table!
Sour Cream Rhubarb Coffee Cake Recipe FAQs
What type of rhubarb should I use for the cake?
Absolutely! Fresh rhubarb is preferred for the best flavor and texture. Look for firm stalks that are bright in color and free from dark spots. If you must use frozen rhubarb, make sure to thaw it first and pat it dry to remove excess moisture.
How do I store Sour Cream Rhubarb Coffee Cake?
To store your cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, also wrapped, to keep it moist. If freezing, place slices in an airtight container or wrap individually in plastic wrap. The cake will maintain its quality for about 3 months in the freezer.
Can I freeze Sour Cream Rhubarb Coffee Cake? How?
Yes, you can freeze this cake! Just make sure to slice it first for convenience. Wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag or container. When you’re ready to enjoy, simply thaw the slices in the fridge overnight or reheat them for a few seconds in the microwave. Perfect for quick snacks or dessert cravings!
What should I do if the cake is too dense?
If you find your cake comes out denser than expected, it’s often due to overmixing the batter once you added the dry ingredients. Make sure to mix just until the flour is incorporated. Also, check that your baking powder and baking soda are fresh; expired leavening agents can prevent proper rising.
Can I make this recipe gluten-free?
Very much so! You can substitute the all-purpose flour with a gluten-free baking blend. Just ensure your blend includes a binding agent, such as xanthan gum, to help maintain the cake’s structure. Follow the package instructions for amount adjustments, and enjoy a gluten-free version of this delicious Sour Cream Rhubarb Coffee Cake!
Is this cake pet-friendly?
No, it’s best to keep this cake away from pets as it contains ingredients like sugar and chocolate (if added), which aren’t safe for them. Share your delightful treat with family and friends, but keep those furry friends safe with special pup-approved treats instead!
Sour Cream Rhubarb Coffee Cake That's Effortlessly Delicious
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with butter.
- In a medium bowl, mix 1/2 cup brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Cut in 1/4 cup cold, cubed unsalted butter until crumbly. Stir in 1/2 cup chopped pecans if desired.
- In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then blend in 1 teaspoon vanilla extract and 1 cup sour cream.
- In another bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Fold this mixture into the wet ingredients, then gently fold in 2 cups rhubarb.
- Spread the batter into the prepared pan, smoothing the top. Sprinkle the streusel mixture on top.
- Bake for 45-50 minutes until a toothpick comes out clean. Let cool for about 10 minutes before slicing.