Rhubarb Sour Cream Coffee Cake

A slice of this rhubarb sour cream coffee cake transports me straight back to spring mornings in my grandmother's kitchen The tangy rhubarb gets tucked into a buttery tender cake with a cinnamon nut streusel that turns golden and crisp on top Each year when rhubarb pokes up in the garden this coffee cake becomes a weekend treat that the whole family looks forward to

My kids love making the crumbly streusel topping by hand and everyone fights over the buttery crispy edges This cake became our go to for spring bake sales and lazy weekend baking with the kids licking the spatula every time

Ingredients

• Brown sugar: Packed brings molasses depth and keeps the topping moist
• All purpose flour: Classic structure use unbleached for best texture
• Ground cinnamon and freshly grated nutmeg: Warm spice blend freshly grated nutmeg makes a world of difference
• Cold butter (cubed): Forms the irresistible crumbs for the streusel and adds richness use high quality for best results
• Chopped walnuts or pecans (optional): Nutty crunch use toasted for even more flavor
• Baking powder and baking soda: Reliable lift and softness always check they are fresh
• Salt: Balances sweetness and highlights flavors use fine sea salt for even distribution
• Unsalted butter (softened): The base of a tender crumb go for European style for even more richness
• Granulated sugar: Sweetness and helps cream the butter choose organic if possible for cleaner taste
• Eggs (at room temperature): Help the batter emulsify for a soft crumb
• Pure vanilla extract: Adds aromatic depth always opt for pure not imitation
• Full fat sour cream: Makes the cake moist with a slight tang whole milk version is best here
• Diced fresh rhubarb: Provides the signature tartness chop uniformly for even baking and seek out firm crisp stalks in season

Step-by-Step Instructions

Prepare the Pan:

Grease a nine by thirteen inch baking dish thoroughly making sure to reach every corner for easy cake release

Make the Streusel:

Combine brown sugar flour cinnamon and nutmeg in a bowl Cut in the cold butter with a pastry blender or your fingers until the mix looks like coarse crumbs Stir in nuts for extra crunch if desired Set aside

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder baking soda and salt to evenly disperse the leavening for a uniform cake crumb

Cream Butter and Sugar:

In the bowl of a stand or hand mixer beat softened butter with granulated sugar for about three minutes until fluffy and pale This creates air in the batter crucial for a light cake

Add Eggs and Vanilla:

Beat in the eggs one at a time mixing well after each until fully incorporated Stir in the vanilla extract for a fragrant foundation

Alternate Dry and Wet Additions:

Add the dry ingredients to the butter mixture in three parts alternating with two additions of sour cream Start and end with dry ingredients Mix gently after each addition just until blended

Fold in Rhubarb:

Gently fold diced rhubarb into the batter with a spatula evenly distributing the fruit without breaking up the tender dough

First Layer Assembly:

Spoon half the thick batter into the prepared pan Spread evenly using a spatula Top with half the streusel mixture making sure it reaches every edge

Add Second Layer:

Dollop the remaining batter over the streusel and gently spread to cover Use small spoonfuls for easier spreading Finish by scattering the rest of the streusel on top for a crunchy sweet crust

Bake the Cake:

Bake at three hundred fifty degrees Fahrenheit for forty five to fifty minutes until golden brown and a toothpick inserted in the center comes out with only a few crumbs The topping should be crisp and deeply aromatic

Cool and Serve:

Allow the cake to cool in the pan on a wire rack for at least twenty minutes before slicing for clean neat servings

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Rhubarb is my favorite spring ingredient Its color and tang remind me of the patch in my backyard where we used to sneak crisp stalks and dip them in sugar Enjoying this cake with my family brings back those playful sun filled mornings

Storage Tips

Keep the coffee cake covered at room temperature for up to two days for freshest texture For longer storage wrap tightly and refrigerate for up to five days Warm individual pieces in the microwave for ten seconds to restore softness For special occasions you can freeze slices wrapped in plastic and foil for up to two months Thaw overnight in the fridge before serving

Ingredient Substitutions

Swap full fat Greek yogurt for sour cream for similar moisture Use a mix of strawberries or blueberries with the rhubarb for a milder flavor twist Gluten free flour blends work well just ensure your leaveners and baking powder are certified gluten free If you do not have nuts simply omit or add a handful of rolled oats for rustic texture in the streusel

Serving Suggestions

Serve thick slices slightly warm with a dollop of whipped cream or creamy vanilla yogurt It pairs beautifully with morning coffee or afternoon tea For dessert try serving it with vanilla ice cream for a sweet and tart contrast For brunch buffets cut into squares and dust with powdered sugar for a lovely finishing touch

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This coffee cake tastes even better the next day as the flavors meld and the crumb stays delightfully moist My family now requests this recipe for every big spring gathering and I have learned to never skimp on the streusel especially at the edges where it bakes up extra crisp

Frequently Asked Questions

→ Can I use frozen rhubarb?

Yes, you can use frozen rhubarb; just thaw and drain well to avoid excess moisture in the batter.

→ Is Greek yogurt a good substitute for sour cream?

Plain full-fat Greek yogurt works well in place of sour cream, keeping the cake moist and tender.

→ Do I need to peel rhubarb before using?

No peeling is necessary. Simply trim and dice the stalks into bite-sized pieces for even baking.

→ How can I tell when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

→ Can I make this cake in advance?

Absolutely. Store it covered at room temperature for up to two days, or refrigerate for longer freshness.