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