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Rhubarb Sour Cream Coffee Cake with Crumble

A close-up of a moist slice of Rhubarb Coffee Cake featuring bright pink rhubarb pieces and a golden brown crumble topping.
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Make this easy rhubarb recipe for a comforting, buttery coffee cake. The tart rhubarb balances perfectly with the sweet sour cream base and a crisp crumble topping for a simple spring brunch treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 3/4 cup of the granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the egg, sour cream, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Spread half of the batter into the prepared baking pan.
  7. In a small bowl, toss the chopped rhubarb with the remaining 1/4 cup granulated sugar. Sprinkle the rhubarb evenly over the batter in the pan.
  8. Spread the remaining batter over the rhubarb layer.
  9. Prepare the crumble topping: In a separate small bowl, combine the 1/2 cup flour, brown sugar, and cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  10. Sprinkle the crumble topping evenly over the cake batter.
  11. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • If you have extra rhubarb, consider pairing it with strawberries for a classic strawberry rhubarb cake variation.
  • For a richer flavor, substitute full-fat sour cream.
  • This cake tastes excellent served warm with a light dusting of powdered sugar.

Nutrition

Find it online: https://cookingbyjade.com/rhubarb-coffee-cake-easy-recipes/