Sour Cream Rhubarb Coffee Cake

Why You’ll Love This Recipe

This coffee cake is a fantastic way to showcase rhubarb, a seasonal favorite. The combination of sour cream and baking soda creates a tender crumb with a slight tang that pairs beautifully with the rhubarb's tartness. The cinnamon and brown sugar topping adds a warm, sweet contrast that makes each bite irresistible. It’s easy to prepare and perfect for sharing with family or guests.

Ingredients

For the Cake:

• 1 cup sour cream

• 1 teaspoon baking soda

• ½ cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon salt

• 2 cups diced fresh rhubarb

For the Topping:

• ½ cup packed brown sugar

• 1 teaspoon ground cinnamon

• ¼ cup chopped walnuts or pecans (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

2. In a small bowl, combine the sour cream and baking soda. Set aside to allow it to fizz and thicken slightly.

3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Beat in the egg and vanilla extract until well combined.

5. Add the sour cream mixture to the butter mixture and mix well.

6. Gradually fold in the flour and salt until just combined—avoid overmixing.

7. Gently fold in the diced fresh rhubarb.

8. Pour the batter into the prepared baking pan and spread evenly.

9. In a separate bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using). Sprinkle this mixture evenly over the batter.

10. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

11. Allow the cake to cool in the pan before slicing and serving.

Servings and Timing

• Servings: 9–12 pieces

• Preparation Time: 15 minutes

• Baking Time: 45–50 minutes

• Total Time: Approximately 1 hour

Variations

• Substitute rhubarb with strawberries or raspberries for a different fruity twist.

• Use Greek yogurt instead of sour cream for a slightly tangier flavor and a healthier option.

• Add a streusel topping made with flour, sugar, butter, and oats instead of the cinnamon-nut topping for extra crunch.

• For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend.

• Incorporate orange zest into the batter for a citrusy aroma.

Storage/Reheating

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days or freeze for up to 3 months. To reheat, warm individual slices in the microwave for about 20 seconds or in a 350°F oven for 10 minutes until heated through.

FAQs

What can I substitute for sour cream?

You can use Greek yogurt, buttermilk, or crème fraîche as alternatives to sour cream in this recipe.

Can I use frozen rhubarb?

Yes, but make sure to thaw and drain excess moisture before adding it to the batter to avoid a soggy cake.

How do I know when the coffee cake is done?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is done.

Can I make this cake ahead of time?

Absolutely. Bake the cake and store it covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Is this recipe nut-free?

You can omit the nuts in the topping to make it nut-free without affecting the cake’s texture much.

Can I use brown sugar instead of granulated sugar in the batter?

You can substitute part or all of the granulated sugar with brown sugar for a richer, more caramel-like flavor.

What type of pan should I use?

A 9-inch square baking pan works best, but you can also use a similar-sized round or rectangular pan.

Can I add spices to the batter?

Yes, adding spices like cinnamon or nutmeg to the batter can enhance the flavor.

How do I dice rhubarb properly?

Wash the rhubarb stalks, trim the ends, and cut into small, even pieces about ½ inch in size for even distribution.

Can I double this recipe?

Yes, you can double the ingredients and bake in a larger pan or two pans, adjusting baking time as needed.

Conclusion

This Sour Cream Rhubarb Coffee Cake is a delicious and versatile recipe that highlights the unique tartness of rhubarb in a moist, tender cake. Its easy preparation and delightful flavor make it perfect for any occasion, from casual breakfasts to special gatherings. With options for variations and simple storage tips, it’s a go-to recipe you’ll want to keep on hand whenever rhubarb is in season.

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