sixtic ✨ Introduction
If you’re looking for a dessert that perfectly balances sweet and tangy flavors, this Rhubarb Sour Cream Coffee Cake is exactly what you need. The tartness of fresh rhubarb pairs beautifully with the rich, moist cake base made with sour cream, while the buttery crumble topping adds the perfect crunch.
This cake is ideal for breakfast, brunch, or an afternoon snack with coffee. It’s easy to make and uses simple ingredients, making it perfect even for beginner bakers.
🛒 Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter (softened)
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups chopped rhubarb
For the Crumble Topping:
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup butter (cold, cubed)
👩🍳 Instructions
Step 1: Prepare the Oven
Preheat your oven to 180°C (350°F). Grease and line a square baking pan.
Step 2: Make the Batter
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Mix Everything Together
Mix until smooth.
Step 4: Add Rhubarb
Fold in the chopped rhubarb gently to keep the texture light.
Step 5: Prepare the Crumble
In a small bowl, mix brown sugar, flour, and cinnamon. Add cold butter and rub it in with your fingers until crumbly.
Step 6: Assemble the Cake
Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the top.
Step 7: Bake
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Serve
Let the cake cool slightly before slicing. Serve warm or at room temperature.
💡 Tips for Best Results
Use fresh rhubarb for the best flavor
Add a pinch of nutmeg for extra warmth
Serve with whipped cream or vanilla ice cream
🍴 Serving Ideas
Perfect with coffee or tea ☕
Great for brunch tables
Delicious as a light dessert
🧊 Storage
Refrigerate for longer freshness
Freeze slices for up to 2 months
