Rhubarb Sour Cream Coffee Cake (Old-Fashioned Recipe)
If your rhubarb patch suddenly went from "barely awake" to producing more stalks than you know what to do with, you're in the right place.
This old-fashioned rhubarb sour cream coffee cake is one of my favorite ways to use fresh spring rhubarb. The cake is incredibly moist thanks to the sour cream, packed with tart rhubarb in every bite, and topped with a buttery brown sugar streusel and light lemon glaze. It's the kind of coffee cake that disappears quickly at brunch, church potlucks, family gatherings, or whenever someone happens to walk through the kitchen.
I don't throw around the word "best" very often, but if you're looking for the best rhubarb coffee cake to make during rhubarb season, this is the recipe I come back to year after year. During rhubarb season, I make everything from strawberry rhubarb crisp and pie to jam, but this coffee cake is always one of the first recipes on my list. If you're new to baking with rhubarb, this is a great recipe to start with.
Here on our Kansas homestead, rhubarb is one of the first harvests of the season. After a long winter, there's something exciting about carrying those bright red stalks into the kitchen and turning them into something special. While I love a good rhubarb crisp or pie, this coffee cake is often the recipe I reach for first. It's simple to make, feeds a crowd, and strikes the perfect balance between sweet and tart.
Whether you're baking with fresh rhubarb from your garden, a farmers market haul, or frozen rhubarb from last year's harvest, this rhubarb sour cream coffee cake is an easy recipe you'll find yourself making again and again.
What is Rhubarb Sour Cream Coffee Cake?
Rhubarb sour cream coffee cake is an old-fashioned coffee cake made with fresh rhubarb, sour cream, brown sugar streusel, and a simple lemon glaze. The sour cream creates a moist, tender crumb while the rhubarb adds a bright tart flavor that balances the sweetness of the cake.
⭐ Reader Favorite
"Delicious! I baked this in two 8-inch springform pans instead of one 10-inch pan and they came out perfectly. I even added a handful of raspberries to the rhubarb layer. One cake stayed at home and one was gifted to a friend!"
- Jennifer S.
Why You'll Love This Rhubarb Coffee Cake
- Moist and tender thanks to full-fat sour cream
- Loaded with fresh rhubarb and bright lemon zest
- Brown sugar streusel topping with a hint of almond
- Finished with a simple lemon glaze
- Works with fresh or frozen rhubarb
Unlike some rhubarb coffee cake recipes where the fruit sinks to the bottom or gets lost in the batter, this cake is packed with chopped rhubarb throughout. The brown sugar streusel adds buttery crunch while the almond extract gives it that old-fashioned bakery flavor that pairs perfectly with tart rhubarb.
The balance is what keeps me making this recipe year after year. The rhubarb stays front and center, while the sour cream creates a tender crumb that stays fresh for days. The result is an incredibly moist cake with plenty of tart rhubarb in every bite. It's simple, dependable, and exactly the kind of recipe I reach for when the rhubarb patch is producing faster than we can eat it.
Ingredients You'll Need
- All-Purpose Flour - Creates the structure of the cake. I use all-purpose flour, but a 1:1 gluten-free flour blend (like Bob's 1:1 or King Arthur Measure for Measure) also works well.
- Light Brown Sugar - Used in the streusel topping. The molasses in brown sugar gives the crumble its rich, old-fashioned flavor.
- Granulated Sugar - Balances the tartness of the rhubarb and sweetens the cake without overpowering the fruit.
- Ground Cinnamon - Adds warmth and depth to the brown sugar streusel.
- Salt - Balances the sweetness and enhances the overall flavor of the cake.
- Unsalted Butter - Used in both the cake and streusel topping for richness and flavor.
- Baking Powder & Baking Soda - Help the cake rise and create a soft, tender crumb.
- Egg - Provides structure and helps bind the batter together.
- Vanilla Extract - Adds classic bakery-style flavor.
- Almond Extract - Just a small amount gives the streusel a subtle old-fashioned flavor that pairs beautifully with rhubarb.
- Sour Cream - The secret ingredient. Sour cream creates an incredibly moist cake with a tender crumb and slight tang that complements the rhubarb.
- Fresh or Frozen Rhubarb - The star of the recipe. I make this coffee cake with fresh rhubarb from the garden during rhubarb season, but frozen rhubarb works well too. Green and red rhubarb will both work! Today I'm using green.
- Lemon Zest and Lemon Juice - Brighten the flavor of the rhubarb and add freshness to both the cake and glaze.
- Cornstarch or Arrowroot Powder - Helps thicken the juices released by the rhubarb during baking.
- Powdered Sugar - Used to make the simple lemon glaze.
- Milk - Thins the glaze to the perfect drizzling consistency.
See the recipe card below for exact measurements and full instructions.
How to make a Rhubarb Sour Cream Coffee Cake
Step 1: Make the Streusel Topping
- In a medium bowl, whisk together the brown sugar, flour, and cinnamon for the streusel topping.
- Pour in the melted butter and stir until evenly moistened. The mixture should form a combination of small and large crumbs.
- Place the streusel in the refrigerator while you prepare the cake batter.
Step 2: Prepare the Pan and Oven
- Preheat the oven to 350°F.
- Grease a 10-inch springform pan and line the bottom with parchment paper.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: Make the Cake Batter
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Mix in the egg, vanilla extract, and almond extract. Add the sour cream and mix until smooth.
- Gradually add the dry ingredients, mixing just until combined.
Step 5: Prepare the Rhubarb
- Cut the rhubarb into ¼-inch pieces.
- Place the chopped rhubarb in a bowl and toss with the lemon zest and cornstarch until evenly coated.
Step 6: Fold in the Rhubarb
Add half of the rhubarb mixture to the cake batter and gently fold it in with a rubber spatula.
The batter will be very thick. This is normal and helps support the rhubarb as the cake bakes.
Step 7: Assemble the Coffee Cake
- Spread the batter evenly into the prepared pan.
- Scatter the remaining rhubarb over the top of the batter, then sprinkle the chilled streusel evenly over the cake.
Step 8: Bake
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- For the most accurate doneness test, the center of the cake should reach 200–205°F on an instant-read thermometer.
Step 9: Cool
- Allow the cake to cool in the pan for about 1 hour before removing the springform ring.
Step 10: Add the Lemon Glaze
- Whisk together the powdered sugar, milk, and lemon juice until smooth.
- Drizzle over the cooled coffee cake.
- Slice and serve.
My Best Tips for Success
- Measure flour carefully by spooning it into the measuring cup and leveling it off. Too much flour can make the cake dry.
- Use room-temperature sour cream and eggs for the smoothest batter.
- The batter will be very thick. This is normal.
- Don't overmix once the flour is added.
- Bake until the center reaches 200-205°F or a toothpick comes out with a few moist crumbs attached.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Rhubarb Sour Cream Coffee Cake
Equipment
- Mixing bowl
- 10" springform pan or baking dish
Ingredients
Brown sugar crumble
- 1 cup all purpose flour
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- pinch salt
- 8 tablespoons butter melted
Rhubarb Sour Cream Coffee Cake
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter room temperature
- ¾ cup granulated sugar
- 1 egg large, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ¾ cup sour cream room temperature
Rhubarb
- 2 cups rhubarb fresh or frozen, chopped
- zest of 1 lemon
- 1 tablespoon corn starch
Lemon Icing
- ½ cup powdered sugar
- ½ tablespoon milk
- ½ tablespoon lemon juice
Instructions
- In a medium bowl, whisk together the brown sugar, flour, and cinnamon for the streusel topping.Pour in the melted butter and stir until evenly moistened. The mixture should form a combination of small and large crumbs.Place the streusel in the refrigerator while you prepare the cake batter.
- Preheat the oven to 350°F and grease and line the bottom of a 10″ springform pan. I use Baker's Joy spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.Mix in the egg, vanilla extract, and almond extract. Add the sour cream and mix until smooth.Gradually add the dry ingredients, mixing just until combined.
- Cut the rhubarb into ¼-inch pieces.Place the chopped rhubarb in a bowl and toss with the lemon zest and cornstarch until evenly coated.
- Add half of the rhubarb mixture to the cake batter and gently fold it in with a rubber spatula.The batter will be very thick. This is normal and helps support the rhubarb as the cake bakes.
- Spread the batter evenly into the prepared pan.Scatter the remaining rhubarb over the top of the batter, then sprinkle the chilled streusel evenly over the cake.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.For the most accurate doneness test, the center of the cake should reach 200–205°F on an instant-read thermometer.
- Allow the cake to cool in the pan for about 1 hour before removing the springform ring.
- Whisk together the powdered sugar, milk, and lemon juice until smooth.Drizzle over the cooled coffee cake.Slice and serve.
Notes
My Best Tips for Success
- Use room-temperature sour cream and eggs.
- Don't overmix the batter once the flour is added.
- The batter should be thick.
- Fresh or frozen rhubarb both work.
- Cool completely before glazing.
Nutrition
Storage and Freezing
How to Store Rhubarb Coffee Cake
Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Can You Freeze Rhubarb Sour Cream Coffee Cake?
Yes. Wrap individual slices or the entire cooled cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Rhubarb Sour Cream Coffee Cake FAQs
Yes! Frozen rhubarb works very well in this recipe. Use it straight from the freezer without thawing first. Thawing can release excess liquid and make the cake soggy.
I have tested this in a 9″ springform and I do it also works in a 8″ or 9″ square baking dish.
No, I don’t suggest this. The sour cream plays a major role in both the texture and flavor of this cake.
Yes! My favorite gluten free flour blend is Bobs 1:1 (in the light blue bag).
Absolutely. In fact, I think the flavor is even better the next day. Bake the cake, allow it to cool completely, then cover tightly and store at room temperature or in the refrigerator until ready to serve.
No. Rhubarb does not need to be peeled. Simply wash the stalks well and trim away the leaves and ends before chopping.
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs attached and the center reaches 200-205°F on an instant-read thermometer.
Yes. Full-fat plain Greek yogurt is the best substitute for sour cream in this recipe. The texture may be slightly different, but the cake will still be moist and delicious.
Dense coffee cake is usually caused by overmixing the batter, adding too much flour, or underbaking. This batter should be thick, but the finished cake should still have a moist, tender crumb.
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About Me
I'm Meg, a fifth-generation farmer and homesteader in Kansas. I've been growing rhubarb, baking from scratch, and sharing family recipes for years. On our homestead, rhubarb is one of the first harvests of spring, and this coffee cake has become one of my favorite ways to use it. I've tested this recipe with both fresh and frozen rhubarb to make sure it turns out moist, tender, and dependable every time.
OMG!!! I was so so so excited to try this! It was so delicious! Might be a household favorite now!!!
I love rhubarb! This recipe is quick and easy!
I love rhubarb! This recipe is quick and easy!
Hi Dana! I agree, rhubarb any time of the year is just fine with me! Thanks for leaving a rating, I'm glad you loved it!
Delicious and easy recipe!
Delicious! I added a handful of raspberries to the top layer of rhubarb - pretty and tasty! I started the recipe before checking the pan size - since I do not have a ten inch round pan, I used two 8 inch round springforms, baked for 45 minutes, and they came out perfectly. Now I have one to keep, and one to give!
Hi Jennifer! I'm so glad you loved this recipe! I bet it was delicious with the raspberries -- YUM! Thanks for mentioning about he pan size. That will be very helpful for other bakers who want to make this coffee cake. Have a wonderful day and thanks for leaving a review!
- Meg