Sour Cream Rhubarb Coffee Cake Recipe
A moist and tangy coffee cake with rhubarb and a sweet streusel topping.
Ingredients
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup 240g sour cream, full-fat
- 2 cups 250g all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups 200g rhubarb, chopped
- ½ cup 100g brown sugar, packed
- ¼ cup 30g all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup 55g unsalted butter, cold and cubed
- ½ cup 50g chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan.
- Beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and sour cream.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture.
- Fold in chopped rhubarb and spread batter into the pan.
- For streusel, combine brown sugar, flour, cinnamon, and cold butter until crumbly. Mix in pecans if using.
- Sprinkle streusel evenly over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use fresh rhubarb for best results.
- If using frozen rhubarb, thaw and drain excess liquid.
- Store leftovers in an airtight container for up to 3 days.