Yield: 10–12 servings
Prep Time: 20 minutes
Bake Time: 50–60 minutes

Ingredients

Cake

• 2 cups (250 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240 g) sour cream
• 2 cups diced fresh rhubarb (¼–½ inch pieces)

Crumb Topping

• ½ cup (65 g) all-purpose flour
• ½ cup (100 g) brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup (57 g) cold butter, cubed

Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

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Instructions

1. Prepare

• Preheat oven to 350°F (175°C).
• Grease and flour an 8-inch or 9-inch round cake pan or an 8×8-inch square pan.

2. Make the Crumb Topping

Mix flour, brown sugar, and cinnamon.
Cut in cold butter until coarse crumbs form.
Refrigerate until needed.

3. Mix Dry Ingredients

Whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

4. Mix Wet Ingredients

Beat butter and sugar for 3–4 minutes until fluffy.
Add eggs one at a time.
Mix in vanilla.

5. Combine

Alternate adding:

• Flour mixture
• Sour cream

Begin and end with flour.
Mix only until combined.

Fold in rhubarb gently.

6. Assemble

Spread batter into prepared pan.
Sprinkle crumb topping evenly.

7. Bake

Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.

Cool in pan for 15 minutes.
Transfer to a wire rack.

8. Make the Glaze

Mix powdered sugar, vanilla, and milk until smooth.
Drizzle over cooled cake.

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Nutrition Information (Approximate)

Per serving (1 of 12):

Nutrition will vary depending on ingredients and portion size.

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Baking Tips

• Use fresh, firm rhubarb for the best texture.
• If using frozen rhubarb, thaw and drain well before adding.
• Do not overmix the batter to keep the cake tender.
• Room-temperature eggs and sour cream help the batter mix evenly.
• Let the cake cool before glazing.

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Storage

• Room temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

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Variations

• Add ½ teaspoon almond extract.
• Mix in ½ cup chopped pecans or walnuts.
• Add 1 teaspoon orange or lemon zest.
• Sprinkle coarse sugar over the crumb topping before baking.
• Replace half the rhubarb with strawberries for a strawberry-rhubarb version.

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Frequently Asked Questions

Q: Can I use frozen rhubarb?
Yes. Thaw completely and drain off excess liquid before using.

Q: Why is my cake dense?
Overmixing the batter or adding too much flour can make it dense.

Q: Can I make it ahead?
Yes. It tastes even better the next day.

Q: Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat plain Greek yogurt as a 1:1 substitute.

Q: Can I freeze it?
Yes. Freeze the cake (with or without glaze) for up to 3 months.

Q: Can I make muffins instead?
Yes. Fill muffin cups about two-thirds full and bake at 350°F (175°C) for 20–25 minutes.

Q: Why did my crumb topping melt?
The butter may have been too soft. Use cold butter and chill the topping before sprinkling it over the batter.

Q: How do I know when it’s done?
A toothpick inserted in the center should come out clean or with a few moist crumbs, and the center should spring back lightly when touched.

This recipe produces a moist, tender coffee cake with tangy rhubarb, a buttery cinnamon streusel topping,