There’s nothing like the smell of a homemade coffee cake filling the kitchen—warm, inviting, and just the right kind of sweet. This rhubarb version brings together soft, tender cake and a ribbon of tangy fruit in every bite.
Thanks to the sour cream, the texture stays moist for days, and the flavor is just as comforting as our other favorite desserts like Rhubarb Bars with Cream Cheese and Rhubarb Crisp. Add a cinnamon-sugar topping, and it’s bakery-level goodness without leaving home.
It’s the kind of cake that works any time—after dinner, with coffee, or even straight from the fridge the next morning. Once you taste it, you’ll be reaching for the recipe again and again.
Perfect For a Sweet Morning!
- I first baked this on a quiet afternoon, and the smell alone made it feel like a celebration—now it’s my go-to for any cozy weekend.
- It’s a hit at family gatherings, and I love how easy it is to slice and share, especially when everyone wants seconds.
- I tried swapping the sour cream for plain yogurt once when I ran out, and it still came out tender and delicious.
- Having a slice in the fridge has honestly helped me skip heavier desserts—I get that sweet fix without feeling overstuffed.
- The taste is pure comfort, like something your grandma would make, only better because you made it yourself.
Sour Cream Rhubarb Coffee Cake Recipe
This tender, tangy rhubarb coffee cake gets its richness from sour cream and a buttery base, layered with tart rhubarb and topped with sweet cinnamon sugar. It’s perfect for breakfast, brunch, or dessert—moist, flavorful, and irresistibly comforting with every bite.
Equipment
- 9×13-inch baking dish
- Mixing bowls (at least 2)
- Whisk
- Electric mixer
- Measuring cups
- Measuring spoons
- Spatula or wooden spoon
Ingredients
- ½ cup white sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- ½ cup unsalted butter
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ cup brown sugar
- 1 teaspoon baking powder
- 2 cups sifted all-purpose flour
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together the flour, baking soda, and baking powder.
- In a separate large bowl, beat the butter and brown sugar with an electric mixer until smooth and creamy.
- Stir in the sour cream, egg, and vanilla extract until well combined.
- Gradually stir the dry flour mixture into the wet mixture just until incorporated—do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Scatter the chopped rhubarb evenly over the batter.
- In a small bowl, mix the white sugar and cinnamon, then sprinkle the mixture over the rhubarb.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Chop rhubarb uniformly for even baking and texture throughout the cake.
- Don’t overmix the batter after adding the flour to keep the cake tender.
- Try adding a pinch of nutmeg to the cinnamon-sugar topping for a warmer spice profile.
| Calories | 264kcal |
| Carbohydrates | 35g |
| Fiber | 1g |
| Fat | 12g |
| Protein | 4g |
| Cholesterol | 44g |
Variations To Help You Customise This Dish!
- Add Nuts for Crunch: Fold in ½ cup chopped walnuts or pecans into the batter for added texture and a nutty contrast to the tart rhubarb.
- Mix in Berries: Replace half of the rhubarb with chopped strawberries, raspberries, or blueberries for a sweet-tart flavor twist.
- Citrus Zest Boost: Add 1 teaspoon of orange or lemon zest to the batter to brighten the cake and complement the rhubarb’s tang.
- Crumb Topping Swap: Instead of cinnamon sugar, make a streusel topping with butter, brown sugar, flour, and cinnamon for a bakery-style crumb finish.
- Add Warm Spices: Enhance the cozy flavor by mixing ¼ teaspoon ground ginger or cardamom into the flour mixture.
