Name: Sour Cream Rhubarb Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 2 cups fresh rhubarb, chopped; 1/2 cup all-purpose flour (for topping); 1/2 cup old-fashioned rolled oats; 1/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 cup unsalted butter, cold and cubed

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This Sour Cream Rhubarb Coffee Cake is one of my favorite baked treats when I want something comforting and flavorful. The cake is soft and moist thanks to the sour cream, while the fresh rhubarb adds a pleasant tangy contrast. Finished with a buttery cinnamon oat crumble topping, this coffee cake is perfect for breakfast, brunch, or enjoying alongside a warm cup of coffee in the afternoon.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups fresh rhubarb, chopped

For the Crumb Topping:

½ cup all-purpose flour

½ cup old-fashioned rolled oats

⅓ cup packed brown sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, cold and cubed

Directions

I preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, I cream the softened butter and granulated sugar until light and fluffy.

I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

I add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients, and mix until just combined.

I gently fold the chopped rhubarb into the batter.

In a small bowl, I combine the flour, oats, brown sugar, and cinnamon for the topping. I cut in the cold butter until the mixture becomes crumbly.

I spread the batter evenly into the prepared baking dish and sprinkle the crumb topping over the surface.

I bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

I let the cake cool slightly before slicing and serving.

Servings and timing

Servings: 9 servings

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 70 minutes

Calories: Approximately 340 kcal per serving

Variations

I sometimes add chopped walnuts or pecans to the crumble topping for extra crunch. When I want a sweeter flavor profile, I mix a handful of strawberries with the rhubarb. For a warm spice note, I add a pinch of nutmeg to the topping. If I prefer a richer cake, I use full-fat sour cream, and for a citrus twist, I add a little orange zest to the batter.

Storage/Reheating

I store leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, I keep it refrigerated for up to 5 days. To freeze, I wrap individual slices tightly and store them in a freezer-safe container for up to 3 months.

When I am ready to enjoy a slice, I reheat it in the microwave for about 15 to 20 seconds or warm it in a 300°F (150°C) oven for a few minutes until heated through.

FAQs

Can I use frozen rhubarb instead of fresh rhubarb?

I can use frozen rhubarb if fresh is unavailable. I thaw and drain it well before adding it to the batter to prevent excess moisture.

Can I make this coffee cake ahead of time?

I often bake it a day in advance because the flavors develop nicely as it rests. I simply store it covered until serving.

What type of oats work best for the topping?

I prefer old-fashioned rolled oats because they provide the best texture and create a crisp, hearty crumble.

Can I substitute Greek yogurt for sour cream?

I can replace the sour cream with an equal amount of plain Greek yogurt. The cake remains moist and flavorful.

How do I know when the cake is fully baked?

I check the center with a toothpick. If it comes out clean or with only a few moist crumbs attached, the cake is ready to come out of the oven.

Conclusion

I love making this Sour Cream Rhubarb Coffee Cake because it offers the perfect balance of tender cake, tart rhubarb, and buttery crumb topping. It is easy to prepare, wonderfully satisfying, and suitable for everything from casual breakfasts to special brunch gatherings. Every slice delivers comforting homemade flavor that keeps me coming back for another piece.

📖 Recipe:

Sour Cream Rhubarb Coffee Cake

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Author: Cheryl
Total Time: 70 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

A soft and moist sour cream coffee cake filled with tangy fresh rhubarb and topped with a buttery cinnamon oat crumble. Perfect for breakfast, brunch, or an afternoon treat with coffee.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold the chopped rhubarb into the batter.
In a small bowl, combine the flour, oats, brown sugar, and cinnamon for the topping. Cut in the cold butter until the mixture becomes crumbly.
Spread the batter evenly into the prepared baking dish and sprinkle the crumb topping evenly over the surface.
Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before slicing and serving.