Hello, my dear friends! I’m so grateful you’re here—there’s nothing more heartwarming than sharing the joy of baking together. Today, I’ve got a delightfully luscious Sour Cream Rhubarb Coffee Cake recipe that’s bursting with tangy rhubarb and tender cake crumbs—a real show‑stopper. If you adore seasonal treats and creamy coffee cake, you’re in for a treat! Don’t forget to subscribe for delicious recipes by email—my nonna would insist 😉
Overview of Recipe Content
This Sour Cream Rhubarb Coffee Cake is perfect for spring brunches, cozy weekend breakfasts, or anytime you crave something sweet and soothing. The cake is moist from the sour cream, tangy from the fresh rhubarb, and just sweet enough to be indulgent without being overwhelming.
- Why you’ll love it:
Creamy, tangy, and wonderfully tender—it practically melts in your mouth. The sour cream keeps it moist, and the rhubarb adds a refreshing zing. - Taste Profile:
Lightly sweet with a gentle tang, soft crumb, and bright fruit notes. - Seasonal Benefit:
Rhubarb is best in spring to early summer. This cake lets it shine!
Ingredients
- 2 cups all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 1 lemon (optional but lovely)
- ½ cup unsalted butter, room temp
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups diced fresh rhubarb (about 2–3 stalks)
Tools Needed
- 9″ springform or 9″ round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups & spoons
Substitutions & Variations
- Use Greek yogurt if you don’t have sour cream (adds tang).
- Swap sugar for brown sugar for caramel-y depth.
- Add a streusel topping or swap rhubarb for chopped strawberries or raspberries.
How to Make Sour Cream Rhubarb Coffee Cake
- Prep the oven and pan
Preheat your oven to 350 °F (175 °C). Grease and flour your 9″ pan (or use parchment). - Combine dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. - Cream butter and sugar
In another bowl, beat butter and sugar until light and fluffy, about 3 minutes. That smell brings me right back to my mom’s kitchen! - Add eggs and vanilla
Beat in eggs one at a time, then stir in vanilla. - Alternate wet & dry
With mixer on low, add dry mixture in three additions, alternating with sour cream. Start and end with dry. Don’t overmix—just until combined. - Fold in rhubarb
Gently fold in the diced rhubarb. The batter should be slightly lumpy and pink with fruit. - Bake
Pour into pan and smooth top. Bake 40–45 minutes, until a skewer comes out clean or with moist crumbs. - Cool & serve
Let cool 15 minutes before releasing the pan. Serve warm or at room temp.
What to Serve with Sour Cream Rhubarb Coffee Cake
- A steaming mug of your favorite coffee or Earl Grey tea.
- Fresh berries or a dollop of whipped cream for extra indulgence.
- Crème fraîche or Greek yogurt on the side adds great tang!
Tips for Making It Perfect
- Avoid soggy fruit: Pat rhubarb dry before dicing.
- Don’t overmix: Overworked batter = tough cake.
- Pre-sift dry ingredients: Ensures even texture.
- Make ahead: Bake the day before; store covered at room temp—flavors meld beautifully overnight.
Storage Instructions
- At room temperature: Keep in an airtight container up to 2 days.
- In the fridge: Store covered up to 5 days.
- To freeze: Wrap cooled cake slices in plastic and freeze up to 3 months. Thaw overnight in fridge and warm before serving.
General Information
Rhubarb, known as the “pie plant,” has been a springtime favorite for centuries. Combining it with sour cream gives this coffee cake a classic American twist—rich, moist, and perfectly cozy.
Frequently Asked Questions
1. Can I use frozen rhubarb?
Yes, but thaw and drain thoroughly to avoid extra moisture.
2. Can I use a different pan?
Yes—a 9×9″ square pan works great. Adjust baking time by ~5–10 minutes.
3. Is this cake sweet enough?
Absolutely—but adjust sugar to taste if you prefer more sweetness.
4. Can I add a crumb topping?
Definitely! Mix ½ cup flour, ¼ cup sugar, ¼ cup cold butter, and a pinch of cinnamon. Crumble on top before baking.
Conclusion
This deliciously vibrant Sour Cream Rhubarb Coffee Cake is comfort on a plate—tender, tangy, and downright irresistible. If you loved this, you’ll also enjoy my Glazed Lemon Poppy Seed Coffee Cake, Strawberry Sour Cream Coffee Cake, or Zesty Orange Yogurt Loaf. Bake it soon, and send me your photos on Pinterest or tag me @poulefrecipe—your kitchen magic inspires me. xo
Interactive Elements
Let me know how it turned out in the comments! Did your rhubarb sauce bubble over? Post a picture on Pinterest or Instagram with #PoulefRecipe—I can’t wait to see your creations.
Nutritional Information (per slice, 12 slices)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 320 kcal | 5 g | 40 g | 17 g |
Irresistibly Silky Sour Cream Rhubarb Coffee Cake
- Total Time: 1 hr
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, tangy and richly flavorful coffee cake studded with fresh rhubarb and lifted with sour cream.
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
Zest of 1 lemon
½ cup unsalted butter, room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups diced fresh rhubarb
Instructions
1. Preheat oven to 350°F and prepare a 9″ cake pan.
2. Whisk dry ingredients together.
3. Cream butter and sugar until fluffy.
4. Add eggs and vanilla.
5. Alternate adding dry mix and sour cream.
6. Fold in rhubarb.
7. Bake for 40–45 minutes until a skewer emerges clean.
8. Cool 15 minutes, then release and serve.
Notes
Pat rhubarb dry to prevent excess moisture.
Do not overmix batter—just until combined.
Optional: Add a crumb topping using flour, butter, sugar, and cinnamon.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Coffee Cake, Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24
- Sodium: 180
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 55
