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Sour Cream Rhubarb Coffee Cake

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A moist, tender, and tangy coffee cake featuring fresh rhubarb and a crumbly cinnamon-nut topping, enhanced with sour cream for extra softness and flavor.

Ingredients

1 cup sour cream

1 teaspoon baking soda

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

2 cups diced fresh rhubarb

For the Topping:

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a small bowl, combine sour cream and baking soda; set aside to fizz and thicken slightly.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Beat in egg and vanilla extract until well combined.
  5. Add sour cream mixture to butter mixture and mix well.
  6. Gradually fold in flour and salt until just combined; avoid overmixing.
  7. Gently fold in diced fresh rhubarb.
  8. Pour batter into prepared pan and spread evenly.
  9. In a separate bowl, mix brown sugar, cinnamon, and chopped nuts (if using); sprinkle evenly over batter.
  10. Bake for 45–50 minutes, or until toothpick inserted in center comes out clean.
  11. Allow cake to cool in pan before slicing and serving.

Notes

  • Substitute rhubarb with strawberries or raspberries for a fruity twist.
  • Use Greek yogurt instead of sour cream for a tangier and healthier option.
  • Try a streusel topping with flour, sugar, butter, and oats instead of cinnamon-nut topping for crunch.
  • Replace all-purpose flour with gluten-free baking blend for a gluten-free version.
  • Add orange zest to the batter for citrus aroma.
  • Store cake in airtight container at room temperature up to 2 days, refrigerated up to 5 days, or freeze up to 3 months.
  • Reheat slices in microwave for 20 seconds or in oven at 350°F for 10 minutes.
  • Omit nuts in topping to make nut-free.

Nutrition

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