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Homemade Rhubarb Coffee Cake

This rhubarb coffee cake is soft, moist, and filled with a perfect balance of sweet and tart flavors. Fresh rhubarb is folded into a tender sour cream batter and topped with a rich cinnamon brown sugar crumb topping. Baked until golden and fluffy, this easy coffee cake is perfect for breakfast, brunch, dessert, or a cozy snack with coffee or tea. Simple pantry ingredients and straightforward steps make it a beginner-friendly recipe that delivers bakery-style results every time.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/2 c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c unsalted butter softened
  • 1 c granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 c sour cream
  • 2 c rhubarb chopped
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 1/4 c butter melted

Method
 

  1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
  3. In a large bowl, beat the softened butter and sugar together for 2 to 3 minutes until light and fluffy.
  4. Mix in the eggs one at a time, then stir in the vanilla extract until smooth.
  5. Add Sour Cream and Flour Mixture
  6. Mix in half of the dry ingredients. Add the sour cream and stir gently. Add the remaining dry ingredients and mix until just combined.
  7. Gently fold the chopped rhubarb into the batter using a rubber spatula.
  8. Transfer the batter into the prepared baking dish and spread evenly.
  9. In a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix until crumbly.
  10. Sprinkle the crumb topping evenly over the cake batter.
  11. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  12. Allow the cake to cool for 15 to 20 minutes before slicing and serving.

Notes

  • Fresh rhubarb gives the best texture and flavor.
  • Frozen rhubarb should be thawed and drained before using.
  • Store covered at room temperature for up to 2 days.
  • Refrigerate leftovers for up to 5 days.
  • Freeze individual slices for easy make-ahead desserts.