Rhubarb Sour Cream Coffee Cake

Rhubarb Sour Cream Coffee Cake is a soft and fluffy snack-style cake that’s made with fresh chopped rhubarb, sour cream, and a sprinkle of cinnamon sugar on top.

It’s perfect with coffee or tea and doesn’t actually have any coffee in it—the name just means it’s meant to be eaten with coffee.

This Rhubarb Sour Cream Coffee Cake recipe originated from one of those weekend mornings when I had some extra rhubarb in the fridge and a serious craving for something baked, buttery, and slightly tangy.

I didn’t want anything fancy—just something warm, soft, and loaded with sweet-tart rhubarb and a cinnamon-sugar crunch on top. This one hits the spot every time.

If you’ve never baked with rhubarb before, this is a great place to start. It pairs so well with sour cream—it keeps the cake super moist, tender, and full of flavor.

The crumb is soft, the rhubarb is juicy, and that cinnamon-sugar topping gives it just the right amount of crunch. No mixers. No fuss. Just one bowl, one pan, and a slice of something that tastes like spring.

How To Make Rhubarb Sour Cream Coffee Cake?

Recipe Overview

Rhubarb Sour Cream Coffee Cake is a fluffy and moist treat packed with tangy rhubarb, rich sour cream, brown sugar, and a cinnamon-sugar topping.

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour
• Cuisine: American
• Course: Breakfast / Dessert
• Difficulty: Easy
• Yield: 9 servings
• Calories: ~290 per serving

Equipment

You don’t need anything fancy for this one. Just:

• Mixing bowls
• Whisk or fork
• Spatula
• 8×8-inch baking dish
• Measuring cups & spoons
• Knife and cutting board (for rhubarb)

Ingredients

• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 1 cup sour cream
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb
• ½ cup white sugar
• ½ teaspoon ground cinnamon

Ingredient Notes

1. Rhubarb: Use fresh if you can! If it’s frozen, thaw and drain well to avoid extra moisture.

2. Sour Cream: This makes the cake extra tender and gives it a subtle tang.

3. Butter: Let it soften so it blends easily.

4. White Sugar + Cinnamon: This gets sprinkled on top for a sweet crunch.

Direction Step-by-Step:

1. Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish.

2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

3. Cream butter and sugar. In a large bowl, beat the softened butter and brown sugar together until smooth and creamy.

4. Add wet ingredients. Stir in the sour cream, egg, and vanilla until fully combined.

5. Combine everything. Slowly stir the dry mixture into the wet mixture. Mix just until combined—don’t overmix.

6. Fold in rhubarb. Gently stir in the chopped rhubarb. The batter will be thick.

7. Spread into the pan. Pour the batter into your prepared dish and smooth the top.

8. Add topping. Mix the white sugar and cinnamon together in a small bowl, then sprinkle evenly over the top of the batter.

9. Bake. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

10. Cool. Let it cool in the pan for 15 minutes before slicing.

Nutrition Facts

• Calories: 290
• Fat: 13g
• Carbs: 40g
• Sugar: 21g
• Protein: 4g
• Fiber: 1g

Serving Suggestions

I love this cake best slightly warm with a cup of coffee or tea. You can dust it with a little powdered sugar if you want to dress it up. It also pairs really well with vanilla yogurt or a dollop of whipped cream.

FAQ

Conclusion

I hope you’ll give this Rhubarb Sour Cream Coffee Cake a try the next time you’ve got fresh rhubarb on hand.

It’s simple, comforting, and packed with flavor—my kind of cake. If you make it, I’d love to hear how it turned out!

Please leave a comment or send me a message to share your thoughts.