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Tender Rhubarb Sour Cream Coffee Cake Easy Brown Sugar Crumble Recipe

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A tender, moist coffee cake featuring tangy rhubarb and a buttery brown sugar crumble topping, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) sour cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (about 200g) fresh rhubarb, chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. In a small bowl, combine brown sugar, 1/4 cup flour, and 1/4 cup unsalted butter (softened). Mix with fingers or fork until coarse crumbs form. Chill in the fridge.
  4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. Fold in sour cream gently until blended.
  7. Gradually add dry ingredients to wet, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
  8. Gently fold in chopped rhubarb. If very juicy, pat dry and toss with a little flour to prevent sogginess.
  9. Spread batter evenly into prepared pan and smooth the top.
  10. Sprinkle the brown sugar crumble evenly over the batter, pressing lightly to adhere.
  11. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  12. Cool the cake in the pan for at least 20 minutes before slicing.

Notes

Use softened butter (not melted) for best texture. Avoid overmixing after adding flour to keep cake tender. If using frozen rhubarb, thaw and drain excess liquid. Keep crumble topping cold until baking to maintain crunch. Tent with foil if crumble browns too quickly.

Nutrition

Keywords: coffee cake, rhubarb, sour cream, brown sugar crumble, easy baking, breakfast cake, brunch dessert

Find it online: https://wigglebite.com/tender-rhubarb-sour-cream-coffee-cake-easy-brown-sugar-crumble-recipe/