There’s something magical about the combination of tangy rhubarb and rich sour cream in a perfectly spiced coffee cake. This Sour Cream Rhubarb Coffee Cake is the ultimate springtime treat, bringing together tender crumbs, juicy rhubarb, and a creamy glaze for a dessert (or breakfast!) that’s as delightful as it is seasonal. Whether served warm with a cup of coffee or enjoyed as an afternoon snack, this cake will leave you craving another slice.

Let’s dive into how to create this zesty, moist masterpiece step by step!

Sour Cream Rhubarb Coffee Cake: A Tangy Spring Delight 🍓☕

This Sour Cream Rhubarb Coffee Cake combines the tartness of fresh rhubarb with the richness of sour cream for a flavor profile that’s both refreshing and indulgent. Perfect for brunches, potlucks, or simply treating yourself, this recipe proves that simple ingredients can make extraordinary results.

So grab your mixing bowls and let’s get baking!

Why You'll Love This Recipe

Tangy & Sweet : The perfect balance between tart rhubarb and buttery cake.
Moist Crumb : Thanks to sour cream, this cake stays soft and flavorful for days.
Easy to Make : Requires no special techniques—just mix, pour, and bake!
Seasonal Goodness : Celebrates the arrival of rhubarb season with every bite.

Ingredients (Serves 8–10)

For the Cake:

1½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
¾ cup sour cream
2 large eggs
1 tsp vanilla extract
2 cups chopped fresh rhubarb (about 4–5 stalks)
Optional: ½ cup chopped walnuts or pecans for added crunch

For the Streusel Topping:

½ cup packed brown sugar
¼ cup all-purpose flour
3 tbsp cold unsalted butter, cubed
½ tsp ground cinnamon

For the Glaze (Optional):

1 cup powdered sugar
2–3 tbsp orange juice (or milk for a simpler glaze)
Zest of 1 orange (optional, for extra brightness)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan or line it with parchment paper.

Step 2: Prepare the Streusel Topping

In a small bowl, combine the brown sugar, flour, cinnamon, and cold butter cubes. Use your fingers or a pastry cutter to work the mixture into coarse crumbs. Set aside.

Step 3: Mix the Cake Batter

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the sour cream, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.