Have I ever told you I’m nuts about Rhubarb? Ever since I was little – we kids used to take the old blue Melamine sugar bowl (this is before we got the Corelle) and sit in the shade of our honeysuckle hedge and pull rhubarb, dip it in the sugar, and take a bite. And repeat. Sweet & tart. Just like this Sour Cream Rhubarb Coffee Cake.
Sour Cream Rhubarb Coffee Cake
I love this Sour Cream Rhubarb Coffee Cake, or any Rhubarb Coffee Cake for that matter! Coffee Cakes are just the thing to have on hand when you have a brunch or overnight guests. Or maybe just for the family. I already have a Rhubarb Streusel Coffee Cake on my blog. That coffee cake (pictured below) is a little delicate and has a gorgeous Vanilla Sauce. You might want to check it out, too. It’s a whole different animal from this coffee cake, but both are super easy.
Rhubarb Streusel Coffee Cake with Vanilla Sauce
About Sour Cream Rhubarb Coffee Cake:
Sour Cream Rhubarb Coffee Cake is so easy (no mixer needed) and is big and fluffy and supremely moist! It is a beautiful thing. Seriously, it’s outstanding. If you love cinnamon, you can add a teaspoon or so to the batter, but I like this just plain.
I think plain lets the Rhubarb flavor shine through in all its unadulterated glory. And if you’d rather use yogurt instead of sour cream, that works well in this recipe, too. By the way, below is a photo of my Orange Julius Copycat – there’s a slice of coffee cake there!
Orange Julius Copycat – I noticed a slice of Sour Cream Rhubarb Coffee Cake in this photo!
Let’s Talk About the Streusel:
The streusel topping with the white sugar, while traditional, isn’t the standard streusel we think of today. In this recipe and almost all the older Rhubarb recipes (many from Germany), white sugar is always used over brown sugar. The white streusel is almost a crispy layer on top. It complements the rhubarb flavor perfectly.
The white sugar topping doesn’t get melty and gooey like a brown sugar streusel, though; the sugar stays a little grainy and crunchy. After a day or two, the topping softens up, and while it’s still delish, it isn’t quite at its peak.
If you want to sub in a brown sugar streusel, feel free. A lot of commenters have noted they have. Check this Classic Coffee Cake recipe. But only use half that streusel recipe on this coffee cake. While the classic coffee cake is built to handle as much streusel as possible, this coffee cake isn’t sturdy enough for that amount. Hint: Make a full amount of the streusel and toss half in the freezer for next time or another recipe.
Making Sour Cream Rhubarb Coffee Cake:
Did I mention “mix by hand!” Yes, I did. Seriously, this is going to be the easiest coffee cake you’ve ever made. You might want to think about using this as a base for other coffee cakes. Just sub out the rhubarb. This cake would be a perfect 1st project for a budding baker, too.
Usually, I have a lot of hints for my recipes, but this one is so easy that there’s hardly anything to it. Actually, I think I need more recipes like this in my life.
- If you use frozen rhubarb, don’t thaw it, just put it in frozen. (I used to thaw in the past, so either way works.)
- The pan needs to be oiled or buttered and floured. If you do much baking, try my Miracle Goop Pan Release. It can be made in any amount.
Miracle Goop Pan Release
If You Like this Recipe, You Might Like These:
If you love rhubarb as much as I do, you might like some of these recipes. Search for others by clicking on the Rhubarb tag at the bottom of the post, or use the Search bar.
- Two Layer Rhubarb Custard Pie: another fabulous, easy old-fashioned recipe, this separates into layers as it bakes.
Two Layer Rhubarb Custard Pie
- Rhubarb Pistachio Cake: a more modern recipe, this is a gorgeous cake with a beautiful crumb and flavor for days.
Rhubarb Pistachio Cake
- Strawberry Rhubarb Compote: you’ll know it’s spring when this appears on your table – strawberry and rhubarb are a classic combo.
Strawberry Rhubarb Compote
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Rhubarb:
- If you can, pick your own or beg a neighbor (pay them back with a slice or two of the cake).
- If buying fresh rhubarb, you’ll need more than a pound because you’ll need to trim the leaves and ends off.
- Rhubarb comes frozen in 1-pound bags. Frozen items like this are usually cheapest after harvest. Supply and demand, right? Prices will rise over winter, but look for sales around holidays.
Sour Cream:
On sale often at the regular grocery store, especially before holidays. You’ll find great prices at the discount groceries.
- Unopened, it has a long shelf life and keeps for weeks.
- Once opened, store it upside down. If it separates, stir it back together.
- To make sure it lasts as long as possible, keep it clean, using clean utensils and covering between dips.
General Baking Items:
- Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
- Immediately when arriving home, freeze items containing flour for three days.
I’ve been making this cake for decades, and it’s been on my site for over 10 years! I recently updated this post in 2016. The recipe has not changed. It’s still the same family pleaser it’s always been. I hope you enjoy it as much as we have, and hope you’ll explore my site while you’re here. Take care,
Mollie
Sour Cream Rhubarb Coffee Cake
Sour Cream Rhubarb Coffee Cake
A big, fluffy, super easy (mix by hand) rhubarb coffee cake.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Category: Breakfast or Brunch
- Cuisine: German
Ingredients
Topping:
- 1 cup white sugar
- 1/4 cup (1/2 stick) softened butter
- 1/3 cup flour
Cake:
- 1 1/4 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour
- 2 eggs, beaten
- 1 cup sour cream
- 4 cups diced rhubarb, about 3/8‘s to 1/2″ an inch
Instructions
Preheat oven to 350 degrees. Oil and flour a 9 x 13″ pan.
Topping:
In a small bowl, mix together the sugar and butter until smooth. Add the flour and mix until crumbs form. Set aside.
Cake:
In a large bowl, stir together sugar, baking soda, salt and flour. In a smaller bowl, mix eggs and sour cream until smooth, then add to the above mixture, stirring until incorporated.
Fold in the rhubarb, spread into the baking pan and smooth the top with a spatula. Sprinkle with the topping.
Bake about 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
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I’m posting Sour Cream Rhubarb Coffee Cake at Fiesta Friday 124, cohosted by Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.
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