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Rhubarb Coffee Cake

Sour Cream Rhubarb Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups diced rhubarb
  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Method
 

  1. Mix the crumb topping ingredients and rub in cold butter until clumpy. Chill.
  2. Toss rhubarb with 2 tbsp sugar and 1 tbsp flour. Set aside.
  3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs, vanilla, and sour cream.
  4. Whisk dry ingredients and alternate adding with sour cream mixture, mixing just until combined.
  5. Spread half the batter in a greased 8-inch pan, layer rhubarb, top with remaining batter, and cover with crumb topping. Bake at 350°F for 50 to 55 minutes.
  6. Cool in the pan 30 minutes, lift out, cool completely, then slice and serve.

Notes

Dust with powdered sugar before slicing if you want a finished look. The cake slices cleanest with a serrated knife once fully cooled. Leftovers taste even better on day two.