Okay, friends, rhubarb season is HERE! And that means it’s time to get baking. Now, I know rhubarb can seem a little…intimidating. It’s so tart! But trust me, when you pair it with something sweet and comforting, like, say, a coffee cake? Magic. Pure magic.
This rhubarb coffee cake with sour cream is one of my absolute faves. You get that lovely tang from the rhubarb, balanced perfectly by the sweet crumb topping and the rich, moist cake. Seriously, that sour cream makes ALL the difference. It’s the kind of cake that’s perfect for a lazy Sunday brunch, or, honestly, just any time you need a little pick-me-up.
I remember the first time I ever tried rhubarb. My grandma made a rhubarb pie, and I was NOT convinced. It looked like celery, but pink! But one bite, and I was hooked. That’s what I want to share with you – approachable guidance, bold flavors, and something truly delicious for your family to gather around.
Why You’ll Love This Rhubarb Coffee Cake with Sour Cream
Seriously, you guys, this cake is a WINNER. Why? Let me break it down:
Quick and Easy Rhubarb Coffee Cake
I’m all about recipes that don’t take all day, and this one? It’s surprisingly simple. You don’t need to be a pro baker to nail this rhubarb coffee cake!
Tangy and Sweet Rhubarb Coffee Cake with Sour Cream
That rhubarb-sour cream combo? It’s like a party in your mouth. The tang cuts through the sweetness *perfectly*. My favorite part is how it’s not cloyingly sweet – just right!
Perfect for Any Occasion
Brunch? Yes! Dessert? Absolutely! Potluck? You’ll be the star! This rhubarb coffee cake is seriously versatile. It’s always a crowd-pleaser, trust me!
Ingredients for Rhubarb Coffee Cake with Sour Cream
Alright, let’s get down to brass tacks! Here’s what you’ll need to whip up this amazing rhubarb coffee cake. Don’t worry, it’s mostly stuff you probably already have!
Cake Ingredients
Okay, for the cake part, grab these:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (seriously, softened is key!)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (the secret weapon!)
- 2 cups rhubarb, chopped (fresh is best, but frozen works in a pinch – more on that later!)
Crumb Topping Ingredients
And for that irresistible crumb topping? You’ll need:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar (don’t skip the brown sugar, it adds SO much flavor!)
- 1/4 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed (cold, cold, cold!)
How to Make Rhubarb Coffee Cake with Sour Cream: Step-by-Step Instructions
Okay, let’s get baking! Don’t worry, I’ll walk you through every step. We’re making a rhubarb coffee cake masterpiece today!
Preparing the Rhubarb Coffee Cake Batter
First things first, preheat your oven to 350°F (175°C). Don’t forget this step! And grease and flour a 9-inch baking pan. Trust me, you don’t want this beauty sticking!
Now, in a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Just a quick whisk to get everything combined. In a *separate* bowl, cream together your softened butter and sugar until it’s light and fluffy. I use a mixer for this, but you can totally do it by hand if you’re feeling strong! Beat in those eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, alternating with your sour cream. Start and end with the dry ingredients, okay? Mix until *just* combined. Don’t overmix! Nobody wants a tough rhubarb coffee cake. Gently fold in your chopped rhubarb.
Making the Crumb Topping for Rhubarb Coffee Cake
This is the fun part! In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Now, cut in that *cold* butter until the mixture looks like coarse crumbs. I like to use a pastry blender, but you can use your fingers too – just work quickly so the butter doesn’t melt!
Baking the Rhubarb Coffee Cake with Sour Cream
Pour that lovely batter into your prepared pan. Sprinkle the crumb topping evenly over the cake batter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so keep an eye on it! Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. And try not to eat the whole thing at once, okay?
Tips for the Best Rhubarb Coffee Cake with Sour Cream
Want to take your rhubarb coffee cake to the *next level*? I’ve got a few tricks up my sleeve that’ll guarantee a perfect bake every time!
Measuring Ingredients Accurately for Rhubarb Coffee Cake
Baking is a science, right? So, you gotta be precise! Especially with the flour. Spoon it into your measuring cup and level it off – don’t pack it! Trust me, it makes a difference.
Ensuring a Moist Rhubarb Coffee Cake with Sour Cream
Sour cream is the MVP here, folks! It adds *so much* moisture and a lovely tang. Don’t skimp on it! And don’t overbake the cake – that’s a surefire way to dry it out. Keep an eye on it!
Ingredient Notes and Substitutions for Rhubarb Coffee Cake
Okay, so, sometimes you gotta make do with what you’ve got, right? Here are a few swaps you can make in this rhubarb coffee cake if you’re in a pinch!
Rhubarb Substitutions
No rhubarb? Whaaat?! Okay, don’t panic. You could try using other tart fruits like cranberries or even some chopped apples with a squeeze of lemon juice. It’ll be a little different, but still yummy!
Sour Cream Alternatives
Out of sour cream? Greek yogurt works great! It’ll give you that same lovely tang and moisture. Just make sure it’s plain, okay?
Serving Suggestions for Your Rhubarb Coffee Cake with Sour Cream
Okay, so you’ve got this amazing rhubarb coffee cake… now what? Well, honestly, it’s pretty perfect on its own. But if you wanna take it up a notch? A scoop of vanilla ice cream is *never* a bad idea. Or try a dollop of whipped cream and a hot cup of coffee or tea. Yum!
Storing and Reheating Instructions for Rhubarb Coffee Cake with Sour Cream
Got leftovers? Lucky you! This rhubarb coffee cake is still amazing the next day (or even the day after!). Just pop it in an airtight container and keep it at room temperature. It’ll stay good for up to 3 days. Wanna warm it up? A quick zap in the microwave or a few minutes in a warm oven does the trick!
Frequently Asked Questions About Rhubarb Coffee Cake with Sour Cream
Got questions about this rhubarb coffee cake? Don’t worry, I got you! Here are some of the most common things people ask me!
Can I use frozen rhubarb in this rhubarb coffee cake recipe?
Yep, you totally can! Frozen rhubarb is a lifesaver when fresh isn’t around. Just make sure you thaw it completely and drain off any excess liquid before you chop it and fold it into the batter. Nobody wants a soggy rhubarb coffee cake!
How do I prevent the crumb topping from sinking into the rhubarb coffee cake?
Ah, the dreaded sinking crumb! The key is to use *cold* butter when you’re making the topping. And don’t overmix the cake batter! Overmixing develops the gluten, which can make the cake too dense and cause the topping to sink. Just mix until everything is *just* combined, okay?
Can I make this rhubarb coffee cake with sour cream ahead of time?
Absolutely! This rhubarb coffee cake is actually even better the next day, in my opinion. Just let it cool completely, then wrap it tightly in plastic wrap or pop it in an airtight container. You can store it at room temperature for a couple of days, or in the fridge for up to a week. Just give it a little warm-up before serving, if you like!
Nutritional Information for Rhubarb Coffee Cake with Sour Cream
Okay, let’s talk numbers! Now, I’m not a nutritionist, so this is just a rough estimate, okay? The nutritional info for this rhubarb coffee cake can vary *a lot* depending on the brands you use and how big you slice it. So, take this with a grain of salt (or sugar!). Just wanted to give you a general idea!
Enjoy Your Homemade Rhubarb Coffee Cake with Sour Cream!
There you have it! I hope you love this rhubarb coffee cake as much as my family does! If you try it, please leave a comment and let me know what you think! And don’t forget to rate the recipe and share it with your friends!
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