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.
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12 people
Calories 264 kcal
- 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
Preheat the oven to 350°F (175°C) and grease a 9x13-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.
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Chop rhubarb uniformly for even baking and texture throughout the cake.
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Don’t overmix the batter after adding the flour to keep the cake tender.
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Try adding a pinch of nutmeg to the cinnamon-sugar topping for a warmer spice profile.