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Sour Cream Rhubarb Coffee Cake: A Tangy-Sweet Hug in Every Slice

Sour cream rhubarb coffee cake with a cinnamon nut topping—quick, cozy, and packed with tangy-sweet flavor for spring mornings or anytime treats.

Ingredients

Scale

For the cake:

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup sour cream

  • 1 tsp vanilla extract

  • 1 1/2 cups granulated sugar

  • 1/2 cup unsalted butter, softened

  • 1 large egg

  • 2 cups chopped fresh rhubarb

Optional crumb topping:

  • 1/2 cup brown sugar

  • 1 tsp cinnamon

  • 1/2 cup chopped walnuts or pecans

Instructions

  • Preheat & Prep: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

  • Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.

  • Cream Butter & Sugar: In a large bowl, beat softened butter with sugar until light and fluffy.

  • Add Wet Ingredients: Mix in the egg, sour cream, and vanilla until smooth.

  • Combine: Slowly stir dry ingredients into wet until just combined. Don’t overmix!

  • Add Rhubarb: Gently fold in chopped rhubarb.

  • Topping Time: In a small bowl, mix brown sugar, cinnamon, and nuts (if using). Sprinkle over batter.

  • Bake: Pour batter into pan and bake for 40–45 minutes, or until a toothpick comes out clean.

 

  • Cool: Let it sit for at least 15 minutes before slicing. Enjoy warm, room temp, or cold!

  • Author: Clara Sylvester