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

Yes, frozen rhubarb works well in Sour Cream Rhubarb Coffee Cake . Just make sure to thaw it completely and drain any excess liquid before adding it to the batter. This prevents the cake from becoming too moist or soggy.

How do I keep Sour Cream Rhubarb Coffee Cake moist?

The sour cream in Sour Cream Rhubarb Coffee Cake is key to keeping it moist. Be careful not to overbake the cake, and store it in an airtight container once it cools. Refrigeration can extend freshness, but always bring it to room temperature before serving for the best texture.

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

Absolutely. Sour Cream Rhubarb Coffee Cake can be baked a day in advance and stored covered at room temperature or in the refrigerator. In fact, the flavor often improves as it sits, making it a great make-ahead dessert or brunch option.

What can I substitute for sour cream in Sour Cream Rhubarb Coffee Cake?

If you don’t have sour cream, you can use plain Greek yogurt as a substitute in Sour Cream Rhubarb Coffee Cake . It provides a similar tangy flavor and creamy texture, ensuring the cake remains soft and delicious.

Sour Cream Rhubarb Coffee Cake – Easy & Moist Recipe

Name: Sour Cream Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup 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; 1/3 cup all-purpose flour (for topping); 1 teaspoon ground cinnamon; 1/4 cup unsalted butter, melted (for topping)

Description

This Sour Cream Rhubarb Coffee Cake is a moist, tender dessert featuring tangy rhubarb folded into a rich sour cream batter and topped with a buttery cinnamon crumb. Perfect for breakfast, brunch, or a comforting afternoon treat.

Ingredients

Scale

2 cups all-purpose flour
1 cup 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
1/3 cup all-purpose flour (for topping)
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted (for topping)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
Fold in chopped rhubarb evenly throughout the batter.
Pour batter into the prepared pan and spread evenly.
In a small bowl, mix brown sugar, flour, cinnamon, and melted butter to create a crumb topping.
Sprinkle the topping evenly over the batter.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly 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 tender.
Cover loosely with foil if the topping browns too quickly.
Store leftovers in an airtight container for up to 3 days.
Substitute Greek yogurt for sour cream if needed.

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: 0.3 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg