There’s something magical about the aroma of a freshly baked cake wafting through the house. It takes me back to my childhood, where weekends meant family gatherings and sweet treats. This Rhubarb Sour Cream Coffee Cake is a delightful blend of tart rhubarb and rich, moist cake that’s perfect for any occasion. Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones, this recipe has you covered. It’s simple, satisfying, and sure to become a favorite in your home, just like it is in mine.
Why You’ll Love This Rhubarb Sour Cream Coffee Cake
This Rhubarb Sour Cream Coffee Cake is a game-changer for busy mornings or lazy afternoons. It’s incredibly easy to whip up, taking just over an hour from start to finish. The combination of tart rhubarb and creamy cake creates a flavor explosion that’s both comforting and refreshing. Plus, it’s versatile enough to serve at brunch, as a snack, or even dessert. Trust me, your taste buds will thank you!
Ingredients for Rhubarb Sour Cream Coffee Cake
Gathering the right ingredients is the first step to creating this delightful Rhubarb Sour Cream Coffee Cake. Here’s what you’ll need:
All-purpose flour: The backbone of the cake, providing structure and a soft crumb.
Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture.
Baking soda: Works in tandem with the baking powder for an extra lift.
Salt: A pinch enhances the flavors, balancing the sweetness of the cake.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cake and contributes to its tender texture.
Large eggs: They bind the ingredients together and add moisture.
Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
Sour cream: This is the secret ingredient that keeps the cake moist and adds a slight tang.
Rhubarb: The star of the show! Its tartness contrasts beautifully with the sweetness of the cake.
Cinnamon: A warm spice that complements the rhubarb and adds a cozy aroma.
Brown sugar: This adds a hint of caramel flavor and a lovely crunch when sprinkled on top.
For those looking to mix things up, consider adding chopped walnuts or pecans for a nutty twist. If rhubarb isn’t your thing, diced strawberries or blueberries can be substituted for a different flavor profile. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make Rhubarb Sour Cream Coffee Cake
Now that you have all your ingredients ready, let’s dive into the fun part: making this delicious Rhubarb Sour Cream Coffee Cake! Follow these simple steps, and you’ll have a delightful treat in no time.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While that’s heating up, grab a 9×13-inch baking pan and grease it with butter or cooking spray. Then, dust it with a little flour to prevent sticking. Trust me, you’ll thank yourself later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents. Set this bowl aside for now; we’ll come back to it shortly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. The fluffiness is key to a tender cake, so don’t rush this step!
Step 4: Combine Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The batter should look smooth and creamy at this point, with a lovely aroma filling your kitchen.
Step 5: Alternate Dry and Wet Mixtures
Now, it’s time to bring it all together! Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix just until combined; overmixing can lead to a dense cake, and we want it light and airy!
Step 6: Fold in Rhubarb
Gently fold in the chopped rhubarb until it’s evenly distributed throughout the batter. This is where the magic happens! The tartness of the rhubarb will shine through in every bite.
Step 7: Prepare Brown Sugar Mixture
In a small bowl, mix together the brown sugar and cinnamon. This mixture will add a delightful crunch and flavor to the top of your cake. It’s like a sweet little surprise waiting to be discovered!
Step 8: Layer the Batter
Pour half of the batter into the prepared baking pan. Sprinkle half of the brown sugar mixture over it, then spread the remaining batter on top. Finish by sprinkling the rest of the brown sugar mixture over the top. This layering creates a beautiful, sweet crust.
Step 9: Bake
Pop the cake into your preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready! Allow it to cool in the pan for about 10 minutes before slicing and serving. Enjoy the delightful aroma that fills your home!
Tips for Success
Make sure your butter is softened for easy creaming; it should be at room temperature.
Don’t skip the greasing and flouring of the pan; it prevents sticking.
Use fresh rhubarb for the best flavor, but frozen works just fine too.
Let the cake cool slightly before slicing to maintain its structure.
Store leftovers in an airtight container to keep it moist.
Equipment Needed
9×13-inch baking pan: A standard size for this cake; you can use a similar-sized dish if needed.
Mixing bowls: A set of various sizes will help with ingredient prep.
Whisk: Essential for mixing dry ingredients; a fork can work in a pinch.
Electric mixer: Makes creaming butter and sugar easier; a wooden spoon will do if you prefer a workout!
Measuring cups and spoons: Accurate measurements are key; use a kitchen scale for precision if you have one.
Variations
Berry Bliss: Swap out the rhubarb for fresh or frozen strawberries, blueberries, or raspberries for a sweeter twist.
Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture and nutty flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities.
Vegan Version: Replace eggs with flaxseed meal mixed with water and use a plant-based sour cream alternative.
Spiced Up: Add a pinch of nutmeg or ginger to the batter for an extra layer of warmth and flavor.
Serving Suggestions
Pair your Rhubarb Sour Cream Coffee Cake with a dollop of whipped cream for added richness.
A scoop of vanilla ice cream on the side makes for a delightful dessert.
Serve with a hot cup of coffee or tea to enhance the flavors.
For a brunch spread, slice the cake into squares and arrange on a platter with fresh fruit.
FAQs about Rhubarb Sour Cream Coffee Cake
As you embark on your baking adventure with this Rhubarb Sour Cream Coffee Cake, you might have a few questions. Here are some common queries that can help you along the way:
Can I use frozen rhubarb in this recipe?
Absolutely! Frozen rhubarb works just as well as fresh. Just make sure to thaw and drain any excess moisture before adding it to the batter.
How should I store leftover coffee cake?
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly. It will taste just as delicious the next day!
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a substitute. Both will keep your cake moist and add a nice tang.
Is this cake suitable for a brunch gathering?
Definitely! This Rhubarb Sour Cream Coffee Cake is perfect for brunch. Its delightful flavor and moist texture make it a crowd-pleaser that pairs wonderfully with coffee or tea.
Final Thoughts
Baking this Rhubarb Sour Cream Coffee Cake is more than just a culinary task; it’s an experience that fills your home with warmth and nostalgia. Each slice offers a delightful balance of tart and sweet, making it a perfect companion for coffee or tea. Whether you’re sharing it with family or enjoying a quiet moment alone, this cake brings joy to any occasion. I hope you find as much happiness in making and sharing this cake as I do. It’s a simple recipe that creates lasting memories, one delicious bite at a time.
A delicious and easy Rhubarb Sour Cream Coffee Cake that combines the tartness of rhubarb with a rich, moist cake.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups rhubarb, chopped (fresh or frozen)
1 teaspoon cinnamon
½ cup brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined.
Fold in the chopped rhubarb gently until evenly distributed.
In a small bowl, mix together the brown sugar and cinnamon.
Pour half of the batter into the prepared baking pan and sprinkle half of the brown sugar mixture over it. Spread the remaining batter on top and finish with the rest of the brown sugar mixture.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
For a nutty twist, consider adding ½ cup of chopped walnuts or pecans to the batter.
You can also substitute the rhubarb with diced strawberries or blueberries for a different flavor profile.
