Sour Cream Rhubarb Coffee Cake

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups rhubarb, diced into small pieces

For the Streusel Topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, melted

Instructions

1. Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch square baking pan or line with parchment paper.

2. Make the Streusel

1. In a small bowl, combine brown sugar, flour, and cinnamon.
2. Stir in melted butter until crumbly.
3. Set aside.

3. Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla.
5. Add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients.
6. Fold in the diced rhubarb.

4. Assemble

1. Spread batter evenly into prepared pan.
2. Sprinkle streusel topping evenly over the batter.

5. Bake

1. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool in the pan for at least 15 minutes before serving.

Optional Vanilla Glaze

Mix:

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

Drizzle over the cooled cake.

Nutritional Information (Approximate)

Per serving (1/12 of cake, without glaze):

Allergen Information

• Contains wheat (gluten).
• Contains milk/dairy (butter, sour cream).
• Contains eggs.
• Does not contain nuts in the base recipe, but always check ingredient labels for cross-contamination if serving someone with a nut allergy.

Q&A

Can I use frozen rhubarb?

Yes. Thaw and drain excess liquid before adding to the batter.

Can I add nuts?

Absolutely. Add ½ cup chopped walnuts or pecans to the streusel topping for extra crunch.

Can I substitute Greek yogurt for sour cream?

Yes. Use an equal amount of full-fat Greek yogurt.

How should I store it?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze this cake?

Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Why is my cake dense?

Overmixing the batter or using too much flour can make the cake dense. Measure flour carefully and mix only until combined.

What pairs well with this cake?

Coffee, tea, vanilla ice cream, or lightly sweetened whipped cream all complement the tart rhubarb flavor nicely.

Yield: 12 servings
Prep Time: 20 minutes
Bake Time: 40–50 minutes