Delicious Rhubarb Sour Cream Coffee Cake Recipe

Are you looking for a special treat to enjoy with your morning coffee or afternoon tea? Look no further than this delicious Rhubarb Sour Cream Coffee Cake Recipe! Jam-packed with the tangy flavor of rhubarb and the rich creaminess of sour cream, this coffee cake is sure to become a new favorite.

The recipe is easy to follow, and the results are simply scrumptious. Whether you serve it at a family brunch or bring it to a potluck, everyone will be begging for the recipe. So get out your mixing bowls and preheat your oven – it’s time to whip up this sensational treat!

Why You’ll Love This Recipe

There are countless cake recipes out there, but none quite like this Rhubarb Sour Cream Coffee Cake Recipe. Trust me – you’ll want to add this one to your list of go-to dessert options.

First off, the combination of sweet and tangy flavors in this cake is simply mouth-watering. The use of fresh rhubarb adds a unique texture and slightly sour taste, which pairs perfectly with the sweet crumb topping. Additionally, the incorporation of sour cream gives the cake a rich, moist texture that’s hard to resist.

But what truly sets this recipe apart is its versatility. It makes for a delicious breakfast treat paired with a warm cup of coffee or tea, as well as an indulgent dessert served with a scoop of vanilla ice cream. This recipe is perfect for any occasion – whether you’re entertaining guests or simply craving something sweet.

Not to mention, this recipe is incredibly easy to make! Even those who are new to baking can pull off this seemingly fancy, yet deceptively simple dessert. All you need are some basic ingredients and an hour in the kitchen to whip up something truly special.

In short, if you’re looking for a foolproof dessert recipe that’s both delicious and impressive, look no further than this Rhubarb Sour Cream Coffee Cake Recipe. The perfect balance of flavors and ease of preparation will have you coming back for seconds (and maybe even thirds).

Ingredient List

Here are the ingredients needed to make Rhubarb Sour Cream Coffee Cake:

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 and 1/2 cups of brown sugar, divided
• 3/4 cup (1 and 1/2 sticks) of unsalted butter, softened and divided
• 1 cup of sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons of pure vanilla extract
• 3 cups of fresh rhubarb, diced into small pieces

Notes on the Ingredients:
Butter:

The recipe calls for unsalted butter. If you only have salted butter at hand, simply reduce the amount of salt by half.

Rhubarb:

You can use fresh or frozen rhubarb for this recipe. However, if you use frozen rhubarb , make sure to thaw it first and drain any excess liquid before incorporating it into the batter.

All-Purpose Flour:

I recommend using all-purpose flour in this recipe as it gives the cake structure and a tender crumb.

Brown Sugar:

Brown sugar combines with the cinnamon and walnuts to create a delicious crumble topping for the cake.

Sour Cream:

Sour cream adds moisture and tanginess to the cake. If you don’t have sour cream on hand, you could substitute Greek yogurt instead.

Baking Soda:

Baking soda helps to leaven the cake mixure.

Salt:

Salt enhances the flavors in the cake mixure.

Measurement Conversions:

Please note that all measurements used in this recipe are in US cups and tablespoons. If you need help converting these measurements to metric or UK units, an online measurement converter can be a helpful tool!

The Recipe How-To

Now let’s dive into the recipe how-to for this delicious Rhubarb Sour Cream Coffee Cake.

Preheat Oven

First things first, preheat your oven to 350°F (175°C). While the oven is preheating, you can start preparing the ingredients.

Prepare Your Baking Dish

Grease a 9×13 inch baking dish with butter or cooking spray.

Mix Crumb Ingredients

In a small bowl, combine:

• 1/2 cup brown sugar
• 1/2 cup walnuts, chopped
• 1 tsp ground cinnamon
• 4 tbsp flour
• 4 tbsp butter or margarine, softened

Mix everything together with your hands or a fork. Try to make sure there are no large clumps of butter; you want the mixture to resemble coarse sand.

Prepare the Cake Batter

In a separate bowl, mix together:

• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups sour cream
• 3 cups fresh rhubarb, diced

Start by creaming together the softened butter and brown sugar until light and fluffy. Then add in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture while alternating with spoonfuls of sour cream. Make sure everything is well combined.

Lastly, fold in the freshly diced rhubarb. Make sure not to over-mix as this can cause the cake to become dense.

Assemble

Pour half of the cake batter into your prepared baking dish. Then spread the crumb mixture over the batter evenly. Add the rest of the cake batter on top of the crumb layer.

Bake

Bake your coffee cake for approximately 50-60 minutes. A toothpick should come out clean when the cake is fully baked.

Cool and Serve

Once done, cool in the pan for 10 minutes on wire rack. After that, you can slice and serve warm. This Rhubarb Sour Cream Coffee Cake tastes great with fruit and whipped cream or simply a scoop of vanilla ice cream. Enjoy!

Substitutions and Variations

The Rhubarb Sour Cream Coffee Cake recipe is already a treat on its own but if you want to explore and try different variations, there are a few substitutions that you can do.

For those with nut allergies or simply not a fan of walnuts, you can replace them with pecans or almonds instead. This will give the coffee cake a slightly different flavor and texture but still adds the crunch factor that complements well with the sourness of the rhubarb.

If you want to switch up the rhubarb while still keeping it on the tangy side, you can try substituting it with other fruits like blueberries, raspberries or even strawberries. The Strawberry Rhubarb variation is a popular choice among desserts so incorporating them in this coffee cake would be a good idea.

On another note, if you want to go for something that is more crumbly and streusel-like, you can also make a Rhubarb Crumble Cake by modifying the recipe to have a bit more streusel on top. This could be done by perhaps doubling the ingredients for the streusel and sandwiching it between two layers of the cake mix.

Lastly, for those looking for something less tangy, consider reducing the amount of rhubarb in this recipe and maybe adding some brown sugar or cinnamon to improve sweetness. This would turn out a Rhubarb Dessert closer to a crumb cake instead.

Remember that making adjustments to any recipe requires some experimentation and knowledge of flavors too. Do not hesitate to experiment until you find the perfect combination that suits your preference.

Serving and Pairing

This rhubarb sour cream coffee cake recipe is a delightful treat on its own, but there are plenty of ways to take it to the next level. To serve, slice the cake into thick wedges and garnish with a dollop of whipped cream, a sprinkling of ground cinnamon, or some fresh rhubarb slices.

For pairing, this cake goes perfectly with a piping hot cup of coffee, as the name suggests. But if you’re looking for something a little different, try serving it alongside a fruity tea or a cold glass of milk. The tangy sweetness of the rhubarb pairs well with mild-flavored beverages that won’t overpower its delicate flavor.

If you’re feeling indulgent, this coffee cake also makes an excellent dessert pairing for a sweet wine such as moscato or Riesling. The light and zesty notes of the wine will complement the delicate crumb and tartness of the rhubarb in the cake.

No matter how you choose to serve and pair it, this rhubarb sour cream coffee cake is sure to be a hit at any gathering or as a solo treat. Just remember to make enough for seconds!

Make-Ahead, Storing and Reheating

One of the best things about this Rhubarb Sour Cream Coffee Cake Recipe is that it can be made ahead of time and stored for later. You can bake the cake a day in advance and store it in an airtight container at room temperature. Alternatively, you can also freeze it for up to three months.

To reheat the cake, you can simply let it come to room temperature or warm it up in the microwave or oven. Make sure to cover it with a damp paper towel or foil to prevent it from drying out while reheating. If you choose to use the microwave, heat it on medium power in 30-second increments until it’s heated through.

If you have leftover slices of cake that you’d like to store, you can refrigerate them for up to five days or freeze them for up to three months. Before freezing, make sure to wrap each slice tightly with plastic wrap, and then place them together in an airtight container or freezer bag.

This coffee cake also pairs well with different desserts such as rhubarb crisp or strawberry-rhubarb desserts. You might want to consider serving it with a hot cup of coffee or tea, and top your slice off with some whipped cream. This will become your go-to recipe for all your rhubarb cravings!

Tips for Perfect Results

Here are some tips to ensure that your Rhubarb Sour Cream Coffee Cake turns out perfectly every time you bake it.

Firstly, make sure that the butter is softened properly before you start baking. You can leave it on the counter for a few hours or soften it in the microwave for about 10 seconds. If the butter is not softened enough, it will not cream well with the sugar, which can result in a dry cake.

Secondly, be sure to measure all your ingredients accurately. Baking is a science and if you use too much or too little of an ingredient, it can have an adverse effect on the final product.

Thirdly, when combining the dry ingredients, whisk them together until they are well mixed. This ensures that there are no lumps of baking soda or salt in the mixture.

Fourthly, fold the rhubarb into the cake batter instead of mixing it in completely. This ensures that the rhubarb is evenly distributed in the batter and prevents it from sinking to the bottom of the cake.

Fifthly, avoid opening the oven door too often while baking as this can lower the temperature and affect the texture of the cake. The cake should be baked at 350°F for about 45-50 minutes until a toothpick inserted into the center comes out clean.

Lastly, allow the cake to cool down completely before serving. Cutting into a hot cake can cause it to crumble apart and lose its moistness. Once cooled down, serve and enjoy your delicious Rhubarb Sour Cream Coffee Cake with a cup of coffee!

Bottom Line

In conclusion, this rhubarb sour cream coffee cake recipe is a must-try for coffee and cake lovers alike. Not only is it easy to make, with simple ingredients that you can easily substitute or vary depending on your preferences, but it’s also a delicious and satisfying treat that will surely leave you wanting more.

This recipe offers the perfect balance of sweetness and tanginess from the rhubarb, which is nicely complemented by the creamy sour cream and the buttery crumb topping. Its aroma alone will make your mouth water in anticipation of the first bite.

Whether you’re hosting a brunch or looking for a tasty dessert to enjoy with your afternoon coffee or tea, this recipe will not disappoint. So go ahead and give it a try – you won’t regret it! And who knows, you might even discover a new favorite among all the different variations and substitutions you can experiment with.

So why settle for anything less when you can have the best? Make this rhubarb sour cream coffee cake recipe today and experience its tantalizing flavors for yourself. Trust me; your taste buds will thank you!

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