Sour Cream Rhubarb Coffee Cake
A moist, flavorful coffee cake with tart rhubarb and a crunchy nut topping, perfect for brunch or teatime, combining sweet and tangy flavors in every bite.
Ingredients
Instructions
- Mix granulated sugar, chopped nuts, melted butter, and cinnamon; set aside for topping.
- Cream together brown sugar and shortening until fluffy.
- Add egg and sour cream; beat well.
- In a separate bowl, whisk together flour, soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in rhubarb pieces.
- Pour batter into a greased baking pan.
- Sprinkle the prepared topping evenly over the batter.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet mixture. If you don’t have shortening, you can substitute it with an equal amount of unsalted butter. For a nut-free version, simply omit the chopped nuts or replace them with rolled oats for added texture. This cake can also be made with frozen rhubarb if fresh is not available.
Serving Suggestions
Serve the Sour Cream Rhubarb Coffee Cake warm or at room temperature, dusted with powdered sugar for a lovely presentation. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. This cake is also a great addition to brunch menus alongside dishes like Spinach-Potato Casserole or Creamy Fruit Salad Dressing.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold as it retains its delicious flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Rhubarb Coffee Cake contains roughly 1045 calories, with 7g protein, 104g carbohydrates, and 69g fat. It is a good source of protein (14% of the Daily Value), potassium (13% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1019mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits instead of rhubarb?
Yes, you can substitute rhubarb with other fruits such as diced apples or strawberries for a sweeter flavor. However, keep in mind that rhubarb's tartness balances the sweetness of the cake, so adjust sugar accordingly if using sweeter fruits.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour. Make sure to check that all other ingredients, particularly the baking soda, are also gluten-free to ensure the entire dish meets gluten-free standards.
Can I prepare the batter ahead of time?
While it's best to bake the cake immediately after mixing the batter for optimal texture, you can prepare the topping in advance and store it separately. If you must prepare the batter ahead, store it in the refrigerator for up to 2 hours before baking, but note that the texture might slightly change.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).