Sour Cream Rhubarb Coffee Cake


This Sour Cream Rhubarb Coffee Cake is a delightful twist on the classic coffee cake, featuring the unique tang of rhubarb paired with a rich, buttery crumb. The sour cream adds moisture and a subtle tanginess that perfectly balances the sweetness of the cake and the tartness of the rhubarb. Topped with a buttery streusel and a drizzle of glaze, this cake is as beautiful as it is delicious. Whether you’re serving it for breakfast, brunch, or dessert, this recipe is sure to become a seasonal favorite. Let’s bake!

Why You’ll Love This Recipe

  • Perfect Balance of Flavors: The tart rhubarb and tangy sour cream complement the sweet streusel topping.
  • Moist & Tender Crumb: Sour cream keeps the cake incredibly moist and tender.
  • Seasonal Delight: Rhubarb shines in spring and early summer, making this cake a perfect way to celebrate the season.
  • Versatile: Enjoy it warm with coffee or tea, or serve it as a dessert with a scoop of vanilla ice cream.

Ingredients You’ll Need

For the Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups diced fresh rhubarb (about 2–3 stalks)

For the Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup cold unsalted butter, cubed
  • Optional: 1/2 tsp ground cinnamon

For the Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1–2 tsp milk or lemon juice

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Make the Cake Batter

  1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract.
  3. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  4. Gently fold in the diced rhubarb.

3. Make the Streusel Topping

  1. In a small bowl, combine the flour, brown sugar, and cinnamon (if using).
  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Assemble and Bake

  1. Spread the cake batter evenly into the prepared baking pan.
  2. Sprinkle the streusel topping evenly over the batter.
  3. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.

5. Make the Glaze (Optional)

  1. In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more liquid if needed to reach your desired consistency.
  2. Drizzle the glaze over the cooled cake for a finishing touch.