Looking for a cozy bake that wraps your senses in warmth and nostalgia? This Sour Cream Rhubarb Coffee Cake is the kind of treat that turns quiet afternoons into sweet, unforgettable moments. Tender and buttery with pops of tart rhubarb and the creamy richness of sour cream—it’s comfort food with a fresh, fruity twist.
Whether you’re serving brunch, entertaining guests, or simply indulging in something homemade, this coffee cake brings joy to every slice. A gentle reminder that simple ingredients, baked with love, can create magic.
Why You’ll Love This Recipe
This rhubarb coffee cake is a balance of tangy and sweet, soft and moist. Here’s why it deserves a spot in your kitchen:
Perfect Texture: The sour cream creates a moist, tender crumb that melts in your mouth.
Fresh & Fruity: Every bite has bright bursts of rhubarb, giving it a refreshing tartness.
Easy to Make: No fancy tools or complicated steps—just mix, bake, and enjoy.
Crowd-Pleasing: It’s perfect for family breakfasts, weekend brunches, or potluck desserts.
Customizable: Add a cinnamon crumble topping or a drizzle of glaze if you want to dress it up!
Prep & Cooking Time
This recipe is simple and rewarding, with minimal prep and a heavenly aroma while baking.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: About 1 hour
Ingredients
Here’s everything you need to bake this deliciously soft coffee cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 cups chopped rhubarb
• 1 teaspoon vanilla extract
• 2 large eggs
Step-by-Step Instructions
1. Preheat the Oven: Start by setting your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking dish to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.
3. Cream the Butter & Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until fluffy and pale—about 2-3 minutes.
4. Add Wet Ingredients: Beat in the eggs, one at a time, then stir in the vanilla and sour cream until well combined. The batter will be thick and luscious.
5. Combine Dry & Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing to keep the cake tender.
6. Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, making sure the pieces are evenly distributed.
7. Bake the Cake: Pour the batter into your prepared dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve: Let the cake cool slightly in the pan before slicing into squares. Serve warm or at room temperature with a cup of coffee or tea.
How to Serve
This cake is delightful all on its own, but here are a few serving suggestions to elevate the experience:
With Whipped Cream: A dollop of lightly sweetened cream takes it over the top.
Drizzled with Glaze: Try a simple vanilla or lemon glaze for added sweetness.
As Breakfast or Dessert: It’s just sweet enough to double as a morning treat or after-dinner delight.
Warm with Ice Cream: A warm slice with vanilla ice cream makes it a cozy evening indulgence.
Tips & Variations
Swap the Fruit: No rhubarb? Try chopped strawberries, apples, or blueberries for a seasonal twist.
Add a Topping: Crumb toppings made with butter, brown sugar, and cinnamon add extra texture and sweetness.
Use Greek Yogurt: If you don’t have sour cream, plain Greek yogurt works beautifully.
Freeze It: Leftovers freeze well—wrap tightly and thaw whenever you crave a slice of home-baked joy.
Final Thoughts
This Sour Cream Rhubarb Coffee Cake is more than just a recipe—it’s a cozy moment waiting to happen. With every tender bite bursting with tangy rhubarb and creamy goodness, it’s a gentle reminder of how beautiful simplicity can taste.
Once you try it, don’t be surprised if it becomes a new favorite in your baking rotation.
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Sour Cream Rhubarb Coffee Cake
- Total Time: 60 minutes
Description
This Sour Cream Rhubarb Coffee Cake is tender, moist, and full of bright, tangy rhubarb flavor. The sour cream gives it a rich texture, while the simple ingredients come together effortlessly for a comforting treat that’s perfect for brunch, dessert, or anytime you crave a cozy slice of homemade goodness.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 cups chopped rhubarb
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract and sour cream.
- Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking dish and smooth the top
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per serving
