The Ultimate Rhubarb Sour Cream Coffee Cake
The Ultimate Rhubarb Sour Cream Coffee Cake is a deliciously moist treat that combines the tangy flavor of fresh rhubarb with the creamy richness of sour cream. Perfect for brunch, coffee breaks, or afternoon tea, each bite offers a delightful balance of sweetness and tartness. With vibrant pink swirls and a golden crumb, this cake not only tastes amazing but also looks stunning on any dessert table. Easy to make and sure to impress, it’s a must-try for bakers of all skill levels.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup sour cream
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (180°C). Grease a springform pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until fully combined.
- Gradually add dry ingredients to the wet mixture and gently fold in chopped rhubarb.
- Pour the batter into the prepared pan, smoothing the top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for about ten minutes before transferring it to a wire rack.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg