Can I use frozen rhubarb for Sour Cream Rhubarb Coffee Cake?

Yes, frozen rhubarb works well in Sour Cream Rhubarb Coffee Cake. Be sure to thaw it completely and drain any excess liquid before adding it to the batter. This helps maintain the proper texture and prevents the cake from becoming too moist.

How do I store Sour Cream Rhubarb Coffee Cake?

Sour Cream Rhubarb Coffee Cake can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can also freeze individual slices for up to three months and thaw them as needed.

Can I make Sour Cream Rhubarb Coffee Cake ahead of time?

Absolutely. Sour Cream Rhubarb Coffee Cake is an excellent make-ahead dessert. You can bake it a day in advance and store it covered at room temperature or in the refrigerator. The flavors often develop even more after resting overnight.

Easy Sour Cream Rhubarb Coffee Cake Recipe

Description

Sour Cream Rhubarb Coffee Cake is a moist, tender cake layered with tart rhubarb and topped with a buttery cinnamon crumb. Perfect for breakfast, brunch, or dessert, this easy homemade recipe delivers a balanced sweet and tangy flavor with a soft texture.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh rhubarb, chopped
1/2 cup brown sugar
1/2 cup all-purpose flour (for topping)
1 teaspoon ground cinnamon
1/4 cup butter (for crumb topping)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Mix in sour cream until smooth and fully combined.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Fold in chopped rhubarb evenly throughout the batter.
Pour batter into prepared pan and spread evenly.
In another bowl, mix brown sugar, flour, cinnamon, and butter until crumbly.
Sprinkle crumb topping evenly over the batter.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing and serving.

Notes

Use fresh rhubarb for best flavor, but frozen can be used if thawed and drained.
Avoid overmixing the batter to keep the cake light and tender.
Add strawberries for a sweeter variation.
Store leftovers in an airtight container for up to 5 days.
This cake freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg