This sour cream rhubarb coffee cake is my favorite kind of cake—perfect for any time of day. My mom used to make it at home all the time. It’s delicious served warm or cold, incredibly moist on the inside, with a lightly crisp top from the sugar granules. The tangy rhubarb and sour cream balance beautifully with the sweet cake and sugar topping, making every bite absolutely irresistible!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12
Yield: 1 (9x13-inch) cake
🍰 Ingredients
- 2 cups rhubarb, chopped
- 1/2 cup butter
- 1 cup sour cream
- 1 egg
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
👩🍳 Instructions
- Preheat the oven to 175°C (350°F) and grease a baking pan.
- In a bowl, mix the flour, baking powder, and baking soda.
- In another bowl, beat the butter with the brown sugar until creamy.
- Add the sour cream, egg, and vanilla, and mix well.
- Gradually add the dry ingredients and mix until combined.
- Pour the batter into the prepared pan.
- Spread the chopped rhubarb evenly over the batter.
- Mix the white sugar with the cinnamon and sprinkle it on top.
- Bake for 35–45 minutes, until fully cooked.
Variations and Substitutions
- Sugar: You can use brown sugar instead of white sugar for the topping if you prefer a deeper flavor.
- Rhubarb: Fresh or frozen rhubarb can be used (thawed first). If using frozen rhubarb, make sure to drain it well before measuring.
- Butter: Salted butter can be used, but if you do, simply omit any additional salt in the recipe.
- Optional additions: You can add nuts to the topping, such as almonds, pecans, or walnuts, for extra crunch and flavor.