I’ve been baking this Sour Cream Rhubarb Coffee Cake for years, ever since I stumbled across a bumper crop of rhubarb at a farmers’ market one spring. The tart rhubarb paired with that moist, crumbly cake just screams cozy mornings (or, let’s be honest, late-night snacks). My first attempt was a bit of a disaster—too much rhubarb, not enough sugar, and a soggy mess that my family still teases me about. But now? I’ve nailed it, and it’s a staple in my kitchen when rhubarb season hits.
This recipe is my go-to because it’s forgiving, even when I’m a little heavy-handed with the ingredients. The sour cream keeps the cake tender, and the cinnamon streusel topping adds that perfect crunch. My kids devour it, and I love how it fills the house with a warm, inviting aroma.
Why You’ll Love This Recipe
I’ve found that Sour Cream Rhubarb Coffee Cake is a crowd-pleaser every time I bring it to a brunch or potluck. The tangy rhubarb cuts through the sweetness, and the sour cream makes it so moist it practically melts in your mouth. It’s versatile too—you can serve it warm with coffee or chilled for dessert.
What I love most is how easy it is to whip up, even on a busy morning. (I’m not a morning person, so that’s saying something!) The streusel topping adds a buttery crunch that, in my experience, makes everyone go back for seconds.
Ingredients List
For this Sour Cream Rhubarb Coffee Cake, I prefer using fresh, vibrant rhubarb from the market, but frozen works in a pinch. I usually buy full-fat sour cream for that rich texture, and I’m picky about using real butter for the streusel—it’s worth it!
Cake Batter
- 1/2 cup (115g) unsalted butter, softened, for a rich base
- 1 cup (200g) granulated sugar, to balance the tartness
- 2 large eggs, at room temperature, for better mixing
- 1 teaspoon vanilla extract, for a warm flavor
- 1 cup (240g) sour cream, full-fat for maximum moisture
- 2 cups (250g) all-purpose flour, sifted for a light crumb
- 1 teaspoon baking powder, to help it rise
- 1/2 teaspoon baking soda, for extra lift
- 1/4 teaspoon salt, to enhance flavors
- 2 cups (200g) rhubarb, chopped into 1/2-inch pieces, fresh or frozen
Streusel Topping
- 1/2 cup (100g) brown sugar, packed, for caramel-like sweetness
- 1/4 cup (30g) all-purpose flour, to bind the streusel
- 1 teaspoon ground cinnamon, for that cozy spice
- 1/4 cup (55g) unsalted butter, cold and cubed, for a crumbly texture
- 1/2 cup (50g) chopped pecans, optional, for extra crunch
Variations
I’ve played around with this Sour Cream Rhubarb Coffee Cake recipe a ton, and here are some tweaks that have worked for me. My kids always ask for the blueberry version when rhubarb’s out of season.
- Blueberry Twist: Swap rhubarb for 2 cups fresh blueberries for a sweeter, less tart cake.
- Spiced Up: Add 1/2 teaspoon nutmeg to the streusel for a warmer flavor. I tried this once and it was a hit at Thanksgiving!
- Gluten-Free: Use a 1:1 gluten-free flour blend; I’ve done this for my sister-in-law, and it’s just as delicious.
- Nut-Free: Skip the pecans in the streusel. It’s still plenty crunchy.
- Extra Tart: Mix in 1/2 cup chopped cranberries with the rhubarb for a zesty kick.
- Streusel Overload: Double the streusel recipe if you’re like me and love an extra-thick topping.
- Vegan Version: Replace butter with vegan margarine, sour cream with coconut yogurt, and eggs with flax eggs. I made this for a vegan friend, and it held up surprisingly well!
Servings and Timing
In my experience, this Sour Cream Rhubarb Coffee Cake serves about 8-10 people, depending on how generous you are with the slices. It’s perfect for a small gathering or a family breakfast.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: About 1 hour
- Servings: 8-10 slices
Step-by-Step Instructions
Here’s how I make my Sour Cream Rhubarb Coffee Cake, with a few tricks I’ve picked up over the years. It’s straightforward, but don’t rush the mixing—that’s key to the texture.
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan (I use butter for extra flavor). If you’re using frozen rhubarb, let it thaw slightly but don’t drain it—the juices add moisture.
Make the Streusel
In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the cold butter with a fork until it looks like coarse crumbs. (I’ve learned to keep the butter cold for that perfect crumbly texture!) Stir in pecans if you’re using them, then set aside.
Mix the Batter
Cream the butter and sugar until light and fluffy—about 2 minutes with a mixer. Add eggs one at a time, then the vanilla and sour cream, mixing until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt, then slowly add to the wet mix. Fold in the rhubarb gently to avoid overmixing.
Assemble and Bake
Spread the batter evenly in the pan—it’s thick, so I use a spatula to smooth it out. Sprinkle the streusel evenly over the top. Bake for 45-50 minutes, until a toothpick comes out clean. (I check at 40 minutes just to be safe.) Let it cool for 10 minutes before slicing.
Nutritional Information
This Sour Cream Rhubarb Coffee Cake isn’t exactly health food, but it’s worth every bite. I think the rhubarb adds a bit of virtue, right? Here’s the breakdown per slice (based on 10 servings):
- Calories: 380
- Fat: 18g
- Protein: 5g
- Carbohydrates: 50g
- Sodium: 220mg
Healthier Alternatives
When I’m watching calories, I’ve swapped a few ingredients in this Sour Cream Rhubarb Coffee Cake to lighten it up. It’s still delicious, just a tad less indulgent.
- Lower Fat: Use Greek yogurt instead of sour cream for a protein boost and less fat.
- Sugar Substitute: Replace half the sugar with a 1:1 sugar substitute like Swerve. I’ve tried this, and it works well without an aftertaste.
- Whole Grain: Swap half the flour for whole wheat flour for extra fiber. It’s a bit denser but still tasty.
Serving Suggestions
I love serving this Sour Cream Rhubarb Coffee Cake warm with a hot cup of coffee—it’s my morning ritual. At my last brunch, I paired it with fresh whipped cream, and it was a total hit.
- For Breakfast: Serve with a side of yogurt and berries for a balanced plate.
- As Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream for decadence.
Common Mistakes to Avoid
I’ve made my share of blunders with this Sour Cream Rhubarb Coffee Cake, so trust me on these tips. Avoid these pitfalls to keep your cake perfect.
- Overmixing the Batter: This makes the cake tough. I learned the hard way—mix just until combined.
- Using Wet Rhubarb: If using frozen rhubarb, don’t let it get too soggy, or the cake will be mushy. Pat it dry first.
- Skimping on Streusel: Don’t be shy with the topping—it’s what makes the cake special!
Storing Tips
This Sour Cream Rhubarb Coffee Cake stays fresh for a few days if stored right. I wrap it tightly in plastic wrap and keep it on the counter for up to 2 days. For longer storage, pop it in the fridge for up to a week or freeze slices for up to 3 months—just warm them up before serving.
FAQs
Can I use frozen rhubarb for Sour Cream Rhubarb Coffee Cake?
Yes! I’ve used frozen rhubarb plenty of times. Just thaw it slightly and pat dry to avoid extra moisture.
How do I know when my Sour Cream Rhubarb Coffee Cake is done?
I check with a toothpick—if it comes out clean, it’s ready. It usually takes me about 45 minutes at 350°F.
Can I make Sour Cream Rhubarb Coffee Cake ahead of time?
Absolutely. I’ve made it a day ahead for brunches, and it holds up beautifully if stored properly.
What if I don’t have sour cream?
Greek yogurt works as a substitute. I’ve tried it, and it’s just as moist with a slight tang.
Can I freeze this cake?
Yup! I freeze slices wrapped in plastic and foil. They’re good for about 3 months.
More Relevant Recipes
If you’re as obsessed with rhubarb as I am, you’ll want to try these recipes I found on Recipes by Sylvia. They’re perfect for keeping that tart, tangy vibe going! Also, check out more rhubarb inspiration on my Pinterest board at Recipes by Sylvia.
- Rhubarb Dream Bars: These soft, tart, dreamy bars are a sweet-tart treat I’ve made for potlucks, and they disappear fast!
- Rhubarb Puff Tart Pockets: I love these flaky pockets for a quick rhubarb fix—perfect for on-the-go snacking.
- Rhubarb Cheesecake Squares: These creamy squares are a decadent twist I’ve tried for special occasions, and my family raves about them.
Conclusion
This Sour Cream Rhubarb Coffee Cake is one of those recipes that feels like a warm hug from the kitchen. It’s my go-to when I want to impress without too much fuss, and I hope you’ll love it as much as my family does. Give it a try, and let me know how it turns out!
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30-Minute Sour Cream Rhubarb Coffee Cake – Quick & Delicious!
- Total Time: About 1 hour
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
This Sour Cream Rhubarb Coffee Cake is my go-to for spring brunches or cozy weekends. The tart rhubarb dances with a sweet, buttery streusel, and the sour cream keeps every bite melt-in-your-mouth tender. I discovered this recipe after a rhubarb haul from the farmers’ market, and let me tell you, my first attempt was a soggy mess! But now, it’s a family favorite—my kids beg for it every season. It’s easy to whip up, forgiving even when I’m a bit sloppy with measurements, and perfect with a cup of coffee. (I’m probably biased, but that streusel is pure magic!)
Ingredients
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Cake Batter
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1/2 cup (115g) unsalted butter, softened, for that rich, cozy base
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1 cup (200g) granulated sugar, to balance the rhubarb’s tartness
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2 large eggs, at room temperature, for smooth mixing
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1 teaspoon vanilla extract, for a warm, homey vibe
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1 cup (240g) sour cream, full-fat for ultimate moisture
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2 cups (250g) all-purpose flour, sifted for a light crumb
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1 teaspoon baking powder, to give it lift
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1/2 teaspoon baking soda, for extra fluff
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1/4 teaspoon salt, to bring out the flavors
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2 cups (200g) rhubarb, chopped into 1/2-inch pieces, fresh or frozen (I prefer fresh from the market!)
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Streusel Topping
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1/2 cup (100g) brown sugar, packed, for that caramel-like sweetness
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1/4 cup (30g) all-purpose flour, to hold the streusel together
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1 teaspoon ground cinnamon, for that warm, spicy kick
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1/4 cup (55g) unsalted butter, cold and cubed, for perfect crumbles
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1/2 cup (50g) chopped pecans, optional, for a nutty crunch (my kids skip these, but I love ’em)
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Instructions
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Preheat and Prep: Fire up your oven to 350°F (175°C). Grease a 9×9-inch baking pan—I slather mine with butter for extra flavor. If you’re using frozen rhubarb for this Sour Cream Rhubarb Coffee Cake, let it thaw slightly but keep those juices for moisture.
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Make the Streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter with a fork until you get coarse crumbs. (Trust me, keep that butter chilly for the best texture!) Add pecans if you’re feeling fancy, then set aside.
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Mix the Batter: Cream butter and sugar until light and fluffy—takes about 2 minutes with a mixer. Add eggs one at a time, then vanilla and sour cream, mixing until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet, then gently fold in the rhubarb. Don’t overmix, or you’ll toughen up your Sour Cream Rhubarb Coffee Cake!
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Assemble and Bake: Spread the thick batter in the pan (I use a spatula to smooth it out). Sprinkle the streusel evenly on top—don’t skimp! Bake for 45-50 minutes, until a toothpick comes out clean. (I always check at 40 minutes, just in case my oven’s feeling feisty.) Cool for 10 minutes before slicing.
Notes
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I learned the hard way: pat frozen rhubarb dry to avoid a soggy Sour Cream Rhubarb Coffee Cake.
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Want to mix it up? Swap half the rhubarb for blueberries—my kids go wild for this version!
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If you’re out of sour cream, Greek yogurt works like a charm. I’ve done it in a pinch, and it’s still delish.
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This cake freezes beautifully. I wrap slices tightly for quick breakfasts when I’m feeling lazy.
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Pro tip: double the streusel if you’re a topping fanatic like me. It’s a game-changer!
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Equipment:
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9×9-inch baking pan
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Mixing bowls
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Electric mixer (or strong whisking arm!)
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Measuring cups and spoons
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Spatula
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- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg