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A moist and tender coffee cake featuring fresh diced rhubarb in a sour-cream enriched batter, topped with a crunchy cinnamon-brown sugar topping with optional nuts. Perfect for breakfast, snack, or dessert.

  • Total Time: About 1 hour
  • Yield: 9–12 slices 1x

Ingredients

Scale
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • ½ cup unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 cups fresh rhubarb, diced into about ½-inch pieces
  • For the topping:
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan, or line with parchment paper for easy removal.
  2. In a small bowl, mix the sour cream and baking soda; let it fizz and thicken as it activates.
  3. In a large bowl, beat the softened butter with granulated sugar until pale and fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix until well blended.
  5. Stir the sour cream-baking soda mixture into the butter mixture until combined.
  6. Gently fold in the flour and salt until just combined; avoid overmixing to prevent a dense cake.
  7. Carefully fold in the diced rhubarb, distributing evenly without bruising.
  8. Pour batter into the prepared pan and smooth evenly.
  9. In a separate bowl, mix brown sugar, cinnamon, and nuts (if using). Sprinkle this topping over the batter evenly.
  10. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Allow the cake to cool in the pan before slicing and serving.

Notes

If rhubarb is unavailable, substitute with strawberries or raspberries for a sweeter fruit flavor., Replace sour cream with Greek yogurt for tangier taste and healthier option., Use a streusel topping made from flour, sugar, butter, and oats instead of cinnamon-nut topping for a crispier finish., Make gluten-free by using a gluten-free all-purpose baking blend instead of regular flour., Add 1 teaspoon orange zest to the batter for a fresh citrus note., Store leftover cake in an airtight container: room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 3 months., Reheat slices in microwave for 20 seconds or in a 350°F oven for 10 minutes before serving., For a nut-free version, omit nuts from the topping without affecting taste.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 45–50 minutes
  • Category: Breakfast, Snack, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: About 280 kcal
  • Fat: 12 g
  • Carbohydrates: 38 g
  • Protein: 3 g