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Sour Cream Rhubarb Coffee Cake

A warm, tangy coffee cake featuring bright rhubarb flavor and a tender, buttery crumb, perfect for brunch or dessert.

  • Total Time: 65 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups diced fresh rhubarb
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. Combine sour cream and baking soda in a small bowl; set aside to fizz.
  3. Cream softened butter and granulated sugar in a large bowl until light and fluffy. Beat in egg and vanilla extract.
  4. Add the sour cream mixture to the butter mixture and mix well.
  5. Fold in flour and salt until just combined; avoid overmixing.
  6. Gently fold in diced rhubarb and pour batter into prepared pan.
  7. Mix brown sugar, cinnamon, and nuts (if using); sprinkle over batter.
  8. Bake for 45–50 minutes, or until a toothpick comes out clean. Cool in pan before serving.

Notes

Serve warm with powdered sugar and coffee. Top with yogurt or whipped cream for indulgence.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: coffee cake, rhubarb, brunch, dessert, sour cream