Rhubarb Sour Cream Coffee Cake

Rhubarb Sour Cream Coffee Cake is a soft, tender cake made with fresh rhubarb, creamy sour cream, and a cinnamon-sugar topping. It’s the perfect balance of sweet and tangy, and pairs beautifully with a cup of coffee or tea.

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Keyword: Rhubarb Sour Cream Coffee Cake

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: Servings

Calories: 290kcal

Equipment

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

Instructions

Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish.
Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Cream butter and sugar. In a large bowl, beat the softened butter and brown sugar together until smooth and creamy.
Add wet ingredients. Stir in the sour cream, egg, and vanilla until fully combined.
Combine everything. Slowly stir the dry mixture into the wet mixture. Mix just until combined—don’t overmix.
Fold in rhubarb. Gently stir in the chopped rhubarb. The batter will be thick.
Spread into the pan. Pour the batter into your prepared dish and smooth the top.
Add topping. Mix the white sugar and cinnamon together in a small bowl, then sprinkle evenly over the top of the batter.
Bake. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool. Let it cool in the pan for 15 minutes before slicing.

Nutrition