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A rhubarb sour cream cake on a white pedestal with glasses of milk, serving plates and vintage forks.

Rhubarb Sour Cream Coffee Cake

This old-fashioned rhubarb sour cream coffee cake is soft, moist, and packed with fresh rhubarb. Finished with a buttery brown sugar streusel and simple lemon glaze, it's the perfect spring coffee cake for brunch, dessert, or an afternoon cup of coffee.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 50 minutes
cooling time 1 hour
Total Time 2 hours
Course Breakfast, brunch, Dessert
Cuisine American
Servings 10 servings
Calories 466 kcal

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
 

  1. 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.
  2. Preheat the oven to 350°F and grease and line the bottom of a 10″ springform pan. I use Baker's Joy spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Allow the cake to cool in the pan for about 1 hour before removing the springform ring.
  10. 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

Calories: 466kcalCarbohydrates: 69gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 329mgPotassium: 155mgFiber: 1gSugar: 43gVitamin A: 648IUVitamin C: 2mgCalcium: 86mgIron: 2mg
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