30-Minute Sour Cream Rhubarb Coffee Cake – Quick & Delicious!
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
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.
