A moist, tangy and richly flavorful coffee cake studded with fresh rhubarb and lifted with sour cream.

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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

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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.

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.