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Moist & Tangy Rhubarb Coffee Cake

A delightful balance of tart and sweet, this Moist & Tangy Rhubarb Coffee Cake is fluffy and moist, perfect for brunch or a cozy family gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rhubarb, chopped Fresh or frozen, ensure not too watery
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round or square cake pan with butter or non-stick spray.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until fully combined.
  5. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Gently fold in the chopped rhubarb until evenly distributed.
  8. Pour the batter into the prepared cake pan, spreading it evenly.
  9. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For additional flavor, lemon zest can be added to the batter. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. For freezing, wrap tightly in plastic wrap.