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Sour Cream Rhubarb Coffee Cake slice on a plate with coffee cup

Sour Cream Rhubarb Coffee Cake

A delicious coffee cake featuring a tangy rhubarb filling and creamy sour cream, perfect for brunch or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 9 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup sour cream Provides moisture and richness.
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cup butter (softened) Ensure it is softened for easy mixing.
  • 2 large eggs Can be substituted with flax eggs for a vegan version.
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb (chopped) Can use frozen rhubarb, thawed and drained.
  • 0.5 teaspoon salt
For the Topping
  • 1 teaspoon cinnamon For flavor enhancement.
  • 0.25 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in the chopped rhubarb.
Baking
  1. Pour the batter into the prepared cake pan.
  2. In a small bowl, combine cinnamon and brown sugar for the topping, then sprinkle it over the batter.
  3. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool before serving.

Notes

Serve this cake warm or at room temperature with a scoop of vanilla ice cream or fresh whipped cream. Store in the fridge for 3-5 days, or freeze for up to 3 months. For a crunchier topping, add chopped nuts over the cinnamon-brown sugar mix before baking. This cake improves with cooling time.