Sour Cream Rhubarb Coffee Cake
A moist and tender coffee cake with tangy rhubarb chunks, enhanced by the richness of sour cream and topped with a crunchy cinnamon-oat crumb. Perfect for breakfast or coffee pairings, this cake offers a delightful balance of textures and flavors.
Servings: 9 servings
Calories: 250kcal
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
Instructions
- Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish, or line it with parchment paper for easy removal.
- Mix dry ingredients for the batter: In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt until combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes with an electric mixer on medium speed.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in the rhubarb: Using a rubber spatula, carefully fold the chopped rhubarb into the batter, distributing it evenly without smashing the pieces.
- Prepare the crumb topping: In a small bowl, combine 1/2 cup flour, rolled oats, brown sugar, and cinnamon. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Press the crumb mixture evenly over the top of the batter.
- Bake the cake: Transfer to the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool: Allow the cake to cool slightly before slicing and serving.
Notes
Use the freshest rhubarb available for vibrant tartness. Chill the batter for 30 minutes before baking for added moisture. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.