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–+ servings
A slice of homemade rhubarb coffee cake on a white plate.

Rhubarb Coffee Cake With Sour Cream

This rhubarb coffee cake with sour cream is the perfect mix of sweet and tart, topped with a crunchy streusel. Easy to make and a family favorite!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 12 Servings

Ingredients

Cake

  • 2 cups all purpose flour
  • 1 1/4 cups white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs beaten
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 3 cups rhubarb diced

Streusel

  • 1 cup brown sugar
  • 1/4 cup butter softened
  • 1/4 cup all purpose flour
  • 1/2 tsp. ground cinnamon

Instructions

Cake

  • Wash the rhubarb under cool water, then cut it into half-inch slices.
  • Preheat oven to 350F and grease and flour a 9x13 baking dish.
  • In a large mixing bowl mix together the flour, sugar, baking soda, and salt.
  • Stir in the eggs, vanilla and sour cream until smooth, then fold in the rhubarb.
  • Pour the batter into your baking dish and spread evenly, set aside.

Topping

  • Stir together the sugar, cinnamon and butter until smooth. Then add the flour and stir until the mixture is crumbly.
  • Sprinkle on top of the cake and bake for 45 minutes or until the center tests done.

Notes

If using frozen rhubarb measure it before thawing and place it into the batter while frozen. If your rhubarb has already thawed make sure to add the liquid into the cake batter for moisture.

Nutrition

Serving: 1slice | Calories: 326kcal | Carbohydrates: 59g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 174mg | Fiber: 1g | Sugar: 40g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.