Description
This rhubarb coffee cake recipe combines tart fresh rhubarb, soft sour cream cake, and a buttery cinnamon crumb topping. An easy spring dessert perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
2 cups chopped fresh rhubarb
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
— Crumb Topping —
1/2 cup brown sugar
1/3 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup cold butter, cubed
Instructions
1. Preheat the oven to 350 degrees F and grease a 9-inch baking pan.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, beat the softened butter and granulated sugar until light and creamy.
4. Add the eggs one at a time, then stir in the vanilla extract.
5. Mix in the sour cream until smooth and fully combined.
6. Add the dry ingredients gradually and stir gently until just combined. Do not overmix.
7. Fold in the chopped rhubarb and spread the batter evenly into the prepared pan.
8. Combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a fork until crumbs form.
9. Sprinkle the crumb topping evenly over the batter.
10. Bake for 40 to 45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
11. Cool for at least 15 minutes before slicing and serving.
Notes
Use fresh rhubarb for the best texture. If using frozen, thaw fully, drain, and pat dry before adding to the batter.
Do not overmix the batter after adding the flour or the cake may turn dense.
Room temperature butter, eggs, and sour cream blend more smoothly and create a better crumb.
Store loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg
Keywords: rhubarb coffee cake recipe, rhubarb sour cream coffee cake, rhubarb coffee cake with sour cream, strawberry rhubarb coffee cake, spring cake, crumb cake