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.

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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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.

Notes

Add chopped walnuts or pecans to the crumble topping for extra crunch.

Mix in a handful of strawberries with the rhubarb for a sweeter fruit flavor.

Add a pinch of nutmeg to the topping for extra warmth.

Use full-fat sour cream for a richer cake.

Orange zest can be added to the batter for a citrus twist.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze individual slices for up to 3 months.

Reheat slices in the microwave for 15 to 20 seconds or warm in a 300°F oven.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 24 g
Sodium: 190 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg