Can I use frozen rhubarb for this cake?

Yes, you can use frozen rhubarb for this recipe. However, make sure to thaw and drain any excess moisture before adding it to the batter to prevent the cake from becoming soggy. Fresh rhubarb generally provides better texture and flavor, but frozen can work in a pinch.

How can I make this cake gluten-free?

To make Rhubarb Sour Cream Coffee Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may differ slightly, but the overall taste should remain delightful.

What can I serve with this cake?

This cake pairs beautifully with coffee or tea, making it an ideal choice for brunch or afternoon snacks. Top it with whipped cream or serve it alongside vanilla ice cream for an extra indulgent treat.

How do I store leftovers?

Leftover Rhubarb Sour Cream Coffee Cake should be stored in an airtight container at room temperature for up to three days. For longer storage, it can be refrigerated, where it will last for about a week, although it is best enjoyed fresh.

Can I add nuts to this cake?

Absolutely! Chopped walnuts or pecans can be added to the batter for a delightful crunch. Just fold them in gently after mixing the batter.

Rhubarb Sour Cream Coffee Cake That's Simply Irresistible

Ingredients

Units Scale

2 cups chopped fresh rhubarb
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup melted butter

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Combine all ingredients for the streusel: flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly; set aside.
Cream together softened butter and sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until thoroughly combined.
Whisk together flour, baking powder, baking soda, and salt; gradually fold into wet mixture until just combined.
Toss chopped rhubarb with sugar and flour, then fold half of the cake batter into the greased pan.
Sprinkle the rhubarb mixture evenly over the first layer of batter, then carefully spoon the remaining batter on top and spread evenly.
Top with the prepared streusel mixture, spreading it out evenly.
Bake for 40 to 50 minutes, or until a toothpick inserted comes out with moist crumbs.
Allow to cool for at least 20 minutes before slicing and serving.

Notes

Let the cake cool completely before slicing for the best texture and flavor experience. Use fresh rhubarb for optimal taste.

Author: james_walker
Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 200mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg