Name: 30-Minute Sour Cream Rhubarb Coffee Cake – Quick & Delicious!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh rhubarb, chopped; 1 tablespoon sugar (for topping); 1/4 cup chopped walnuts (optional)

Jump to Recipe·Print Recipe

Why You’ll Love 30-Minute Sour Cream Rhubarb Coffee Cake Recipe

This coffee cake brings together the tartness of rhubarb and the richness of sour cream in a quick, easy-to-make dessert. The moist crumb texture from the sour cream and the slightly tangy flavor of the rhubarb make it a perfect balance of sweet and savory. Not only does it take just 30 minutes to prepare, but it’s a fantastic way to use up seasonal rhubarb. This cake also pairs perfectly with a cup of coffee or tea, making it ideal for brunch or an afternoon snack.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups rhubarb, chopped into small pieces
1/4 cup brown sugar (for topping)
1 tablespoon flour (for topping)
1/4 teaspoon ground cinnamon (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until combined.
Add the dry ingredients into the wet ingredients in two additions, alternating with sour cream. Mix until just combined.
Gently fold in the chopped rhubarb, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top.
In a small bowl, mix together the brown sugar, 1 tablespoon flour, and cinnamon for the topping. Sprinkle the topping mixture evenly over the batter.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 8-10
Total time: 30 minutes (including prep and baking)

Variations

Add nuts: Chopped walnuts or pecans can be added for a crunchy texture and extra flavor.
Add spices: You can add a pinch of nutmeg or cardamom to the batter for a warm, spiced flavor.
Use other fruits: If rhubarb is out of season, you can substitute it with fresh berries or diced apples.
Glaze topping: For a sweeter finish, drizzle a simple glaze made from powdered sugar and milk over the cooled cake.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Reheating: To reheat, slice and warm the cake in the microwave for 15-20 seconds, or place slices in a preheated oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make this coffee cake ahead of time and store it in an airtight container for up to 3 days.

2. Can I use frozen rhubarb?

Frozen rhubarb can be used, but make sure to thaw and drain it well to prevent excess moisture in the cake.

3. Can I substitute sour cream with yogurt?

Yes, you can use plain yogurt as a substitute for sour cream if needed.

4. How can I make this cake vegan?

To make this cake vegan, you can use plant-based butter, a flax egg, and dairy-free yogurt.

5. Can I double the recipe?

Yes, you can double the recipe and bake it in a larger pan or bake in two separate pans for a larger crowd.

6. Is this coffee cake gluten-free?

To make it gluten-free, swap the all-purpose flour with a 1:1 gluten-free flour blend.

7. Can I add more sugar to the recipe?

Yes, you can adjust the sugar levels based on your preference, but keep in mind that it may affect the texture.

8. Can I freeze this coffee cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it at room temperature before serving.

9. Can I use a different type of flour?

You can substitute whole wheat flour or almond flour, but this may alter the texture and flavor of the cake.

10. Why is my cake too dense?

If your cake is dense, it could be due to overmixing the batter or too much flour. Be sure to gently fold in the dry ingredients and measure the flour correctly.

Conclusion

This 30-minute sour cream rhubarb coffee cake is a fast, simple, and delicious treat that makes the perfect snack, breakfast, or dessert. With its perfect balance of sweetness and tartness, it’s sure to be a hit in any household. Whether you’re using fresh rhubarb or substituting with other fruits, this cake is sure to satisfy your cravings. Try it out for a quick, comforting treat today!

30-Minute Sour Cream Rhubarb Coffee Cake – Quick & Delicious!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this 30-minute sour cream rhubarb coffee cake, a quick and delicious dessert that blends tangy rhubarb with the creamy texture of sour cream. Perfect for busy mornings or casual get-togethers, this easy-to-make cake is light, fluffy, and bursting with flavor. You won’t need to spend hours in the kitchen to enjoy a freshly baked, sweet and slightly tart treat!

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together the softened butter, sour cream, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the chopped rhubarb until evenly distributed in the batter.
Pour the batter into the prepared cake pan. Sprinkle the top with 1 tablespoon of sugar and optional chopped walnuts for added texture.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an added twist, consider adding a light glaze made of powdered sugar and milk on top of the cake after it cools.
If fresh rhubarb isn’t available, frozen rhubarb works just as well; make sure to thaw and drain it before use.