Rhubarb Coffee Cake Recipe

This rhubarb coffee cake recipe combines tart fresh rhubarb, soft sour cream cake, and buttery cinnamon crumb topping into a comforting spring dessert. Perfect for breakfast, brunch, dessert, or coffee breaks, this moist cake delivers sweet and tangy flavor in every bite.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 340kcal

Author: Abby Pinkmann

Cost: $6

Equipment

9-inch baking pan
Mixing Bowls
electric mixer
Whisk
pastry cutter or fork

Ingredients

2 cups chopped fresh rhubarb
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1/2 cup brown sugar
1/3 cup all-purpose flour for crumb topping
1 tsp ground cinnamon
1/4 cup cold butter, cubed

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Instructions

Preheat the oven to 350°F and grease a 9-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time, then stir in the vanilla extract.
Mix in the sour cream until smooth and fully combined.
Slowly add the dry ingredients into the wet mixture and stir gently until combined.
Fold the chopped rhubarb into the batter carefully to keep it evenly distributed.
Spread the batter evenly into the prepared baking pan.
In a separate bowl, combine the brown sugar, flour, and cinnamon for the crumb topping.
Cut in the cold butter using a fork or pastry cutter until crumbly.
Sprinkle the crumb topping evenly over the cake batter.
Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow the cake to cool for at least 15 minutes before slicing and serving.

Notes

Use fresh rhubarb for the best texture, or thaw and drain frozen rhubarb well before baking. Avoid overmixing the batter to keep the cake tender. Let the cake cool for at least 15 minutes before slicing. Freeze individual slices for quick breakfasts or snacks later.

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