A Comforting Cake with a Tangy Twist
If you're searching for a moist, tender coffee cake that blends tartness and sweetness in every bite, this sour cream rhubarb coffee cake is the recipe you've been waiting for. Rhubarb, often underrated, shines in this beautiful cake. Its tart notes contrast perfectly with the rich sour cream base and buttery cinnamon crumb topping. This dessert is ideal for spring brunches, cozy mornings, or just as a sweet treat with coffee.
This article guides you through every detail—from ingredients to baking tips—to ensure a flawless, flavorful cake every time.
What Makes This Rhubarb Coffee Cake Special?
What sets this coffee cake apart is its soft, moist texture and unforgettable flavor. The sour cream keeps it tender while adding a gentle tang. Rhubarb brings a pop of brightness, cutting through the richness and balancing every bite. And don’t forget the crumb topping—it's golden, sweet, and adds irresistible crunch.
While traditional coffee cakes rely heavily on cinnamon or sugar swirls, this one stands out by incorporating fruit and tangy dairy for a more complex flavor. It’s not overly sweet, which makes it suitable for breakfast or dessert.
Key Ingredients for the Best Rhubarb Coffee Cake
For the Cake Batter:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh rhubarb, diced
For the Cinnamon Crumb Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon ground cinnamon
These ingredients work together harmoniously to create a cake that’s light yet indulgent, sweet yet tangy.
Step-by-Step Instructions for a Perfect Bake
Step 1: Prepare Your Equipment
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper. This ensures your cake won’t stick and makes cleanup easier.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy. This step creates the structure of the cake and adds air to the batter.
Step 3: Add the Eggs and Sour Cream
Beat in the eggs, one at a time. Stir in the sour cream and vanilla. The mixture should look smooth and creamy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Fold in the Rhubarb
Gently fold in the chopped rhubarb using a spatula. Be careful not to overmix. Overmixing can make the cake tough instead of light.
Step 6: Prepare the Crumb Topping
In a small bowl, combine brown sugar, cinnamon, and chopped nuts. Mix with a fork until crumbly.
Step 7: Assemble and Bake
Spread the batter evenly into your prepared dish. Sprinkle the crumb topping across the surface. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the cake cool in the pan on a wire rack. Once cool, cut into squares and serve with a cup of coffee or tea.
Helpful Baking Tips for Success
- Use fresh rhubarb: Frozen rhubarb contains more water, which can alter the texture of your cake. If you use it, thaw and drain it first.
- Room temperature ingredients: Allow eggs and sour cream to reach room temperature. This helps the batter mix more evenly.
- Don’t overbake: Check the cake after 40 minutes. Baking too long dries it out.
- Make it your own: Add a dash of nutmeg or use a mix of rhubarb and strawberries for a twist.
Why Sour Cream Matters
Sour cream adds richness and moisture without thinning the batter. Its acidity reacts with the baking soda, giving the cake lift and a soft crumb. Unlike milk, sour cream won’t make the batter runny, so the structure stays intact.
The tangy flavor also complements the rhubarb beautifully, balancing out its sourness and making each bite complex and satisfying.
Creative Variations to Try
Add Fruit Combinations
Try mixing in strawberries, blueberries, or even raspberries with rhubarb. This enhances the fruitiness while maintaining that bright, tart edge.
Use Greek Yogurt Instead
No sour cream? Substitute with full-fat Greek yogurt. It offers similar moisture and tang.
Add a Glaze
Drizzle a simple vanilla glaze on top after cooling. Mix 1/2 cup powdered sugar with 1 tablespoon milk and a few drops of vanilla extract.
Make It a Muffin
Scoop the batter into lined muffin tins for individual servings. Adjust baking time to about 18–22 minutes.
How to Store and Freeze This Cake
This rhubarb coffee cake stays moist for days. Store it in an airtight container at room temperature for up to 3 days. If you refrigerate it, it can last up to a week.
To freeze: Let the cake cool completely. Wrap individual pieces tightly in plastic wrap, then place in a zip-top freezer bag. It keeps well for up to 3 months. Thaw at room temperature and warm slightly before serving for that fresh-baked feel.
Perfect Pairings for This Coffee Cake
This cake pairs wonderfully with beverages and other treats:
- Coffee or espresso: A bold brew complements the sweetness.
- Chai tea: The spices enhance the cinnamon topping.
- Vanilla ice cream: Turns a slice into a full dessert.
- Whipped cream: Light and fluffy, it balances the denser cake.
Add a sprinkle of powdered sugar right before serving for a pretty finish.
The Best Time to Make This Cake
Rhubarb season peaks from April to June, making spring the best time to enjoy this treat. However, with proper storage or frozen rhubarb, you can bake it any time of year.
It’s an excellent recipe for:
- Mother’s Day brunch
- Spring potlucks
- Weekend family breakfasts
- Afternoon coffee breaks
Healthier Swaps If You Prefer
Want to reduce the sugar or fat? Here are a few ideas:
- Replace half the butter with unsweetened applesauce.
- Use coconut sugar instead of granulated sugar for a lower-glycemic option.
- Add whole wheat flour in place of 25% of the all-purpose flour.
- Reduce the crumb topping or skip the nuts if desired.
These swaps make it lighter without sacrificing too much flavor.
Common Questions About Rhubarb Coffee Cake
Q: Can I use frozen rhubarb?
Yes, but thaw and drain it first to remove excess moisture.
Q: Can I skip the crumb topping?
You can, though it adds a lot of flavor and texture. Try a streusel if you want less sugar.
Q: What if I don’t have sour cream?
Use full-fat plain yogurt or buttermilk. Greek yogurt works too.
Q: Is this cake overly sweet?
No, it’s perfectly balanced with the tart rhubarb and tangy sour cream. Even non-dessert lovers enjoy it.
Final Thoughts
This sour cream rhubarb coffee cake is a classic recipe that deserves a place in your baking rotation. It’s beautifully balanced—moist and rich from sour cream, fresh and tangy from rhubarb, with a buttery crumble that finishes each slice with perfection.