Rhubarb Sour Cream Coffee Cake
Discover the perfect balance of sweet and tangy with this Rhubarb Sour Cream Coffee Cake, a delightful treat that's as comforting as it is flavorful. This moist coffee cake features a creamy sour cream batter loaded with tender bites of fresh rhubarb and topped with a rich, buttery cinnamon streusel. The nutty crunch of optional pecans or walnuts elevates every bite, making it a crowd-pleasing choice for brunches, tea parties, or casual desserts. Easy to prep in just 20 minutes, this 9x13-inch cake bakes to golden perfection, filling your kitchen with the irresistible aroma of cinnamon and brown sugar. Serve it warm or at room temperature for a cozy slice of homemade indulgence! Perfect keywords: rhubarb coffee cake, sour cream coffee cake, cinnamon streusel topping, easy coffee cake recipe, brunch dessert.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup sour cream
- 0.5 cups unsalted butter (melted)
- 2 pieces eggs (large)
- 2 teaspoons vanilla extract
- 2 cups rhubarb (diced into 1/2-inch pieces)
- 0.75 cups light brown sugar
- 1.5 teaspoons cinnamon
- 0.5 cups chopped pecans or walnuts (optional)
- 0.25 cups unsalted butter (cold, cubed, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour (2.5 cups), granulated sugar (1.25 cups), baking powder (2 teaspoons), baking soda (1 teaspoon), and salt (0.5 teaspoons).
In a separate medium bowl, combine the sour cream (1 cup), melted butter (0.5 cups), eggs (2 pieces), and vanilla extract (2 teaspoons). Mix until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until a thick batter forms, being careful not to overmix.
Fold the diced rhubarb (2 cups) into the batter evenly. Set aside while you prepare the streusel topping.
In a small bowl, mix together the light brown sugar (0.75 cups), cinnamon (1.5 teaspoons), and chopped pecans or walnuts (0.5 cups, if using). Add the cold cubed butter (0.25 cups) and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
4991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 676.3 g | 246% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 423.7 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 884 mg | 68% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
