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

While it is possible to use frozen rhubarb, fresh rhubarb is strongly recommended for the best Rhubarb Sour Cream Coffee Cake . Frozen rhubarb contains excess moisture, which can lead to a soggy or dense texture. If using frozen, thaw and drain it thoroughly before adding.

What makes sour cream important in Rhubarb Sour Cream Coffee Cake?

Sour cream is essential in Rhubarb Sour Cream Coffee Cake because it adds moisture, richness, and structure. It also helps activate the leavening agents, ensuring the cake rises properly while maintaining a soft and tender crumb.

How do I know when Rhubarb Sour Cream Coffee Cake is fully baked?

To check if your Rhubarb Sour Cream Coffee Cake is done, insert a toothpick or cake tester into the center. If it comes out clean and the center is no longer jiggly, the cake is ready. Baking time typically ranges between 50–54 minutes, depending on your oven.

Can I make Rhubarb Sour Cream Coffee Cake gluten-free?

Yes, you can make a gluten-free version of Rhubarb Sour Cream Coffee Cake by using a 1-to-1 gluten-free baking flour. Make sure all other ingredients are certified gluten-free to maintain the integrity of the recipe.

Rhubarb Sour Cream Coffee Cake – Easy Recipe

Name: Rhubarb Sour Cream Coffee Cake
Prep time: 20 min
Cook time: PT-493071H57M16S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 3/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp allspice; 1/2 cup butter, softened; 2/3 cup granulated sugar; 1/3 cup brown sugar; 2 large eggs; 1/2 cup full-fat sour cream; 1 tbsp orange zest; 1 1/2 tsp vanilla extract; 1/3 cup whole milk; 6 oz fresh rhubarb, chopped; 1/2 cup all-purpose flour (streusel); 1/2 cup brown sugar (streusel); 1/2 tsp cinnamon (streusel); 1/2 tsp nutmeg (streusel); Pinch of salt (streusel); 1/4 cup cold butter (streusel); 1/4 cup chopped pecans

Description

This Rhubarb Sour Cream Coffee Cake is a moist and tender dessert layered with tart fresh rhubarb and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.

Ingredients

Scale

2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/2 cup butter, softened
2/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1/2 cup full-fat sour cream
1 tbsp orange zest
1 1/2 tsp vanilla extract
1/3 cup whole milk
6 oz fresh rhubarb, chopped
1/2 cup all-purpose flour (streusel)
1/2 cup brown sugar (streusel)
1/2 tsp cinnamon (streusel)
1/2 tsp nutmeg (streusel)
Pinch of salt (streusel)
1/4 cup cold butter (streusel)
1/4 cup chopped pecans

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Instructions

Prepare the streusel by mixing flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until crumbly, then stir in pecans. Refrigerate.
Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
Cream butter and sugars until smooth. Add eggs one at a time, mixing well after each.
Mix in sour cream, vanilla extract, and orange zest until combined.
Add dry ingredients alternately with milk, mixing gently until just combined.
Spread half the batter into the pan. Evenly distribute chopped rhubarb over the batter.
Top with remaining batter and smooth gently.
Sprinkle chilled streusel topping evenly over the batter.
Bake for 50–54 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 35–40 minutes before slicing and serving.

Notes

Use fresh rhubarb for best texture and avoid excess moisture.
Ensure all ingredients are at room temperature before mixing.
Do not overmix the batter to prevent a dense cake.
Layering the rhubarb helps prevent it from sinking.
Check for doneness early if your oven runs hot.

Prep Time: 20 minutes
Cook Time: 50-54 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: 0.3 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg