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Sour Cream Rhubarb Coffee Cake

Rated as 4.25 out of 5 Stars

"This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!"
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Ingredients

1 h servings 263 cals
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Nutrition Facts


Per Serving: 263 calories; 12.3 g fat; 35.2 g carbohydrates; 3.6 g protein; 44 mg cholesterol; 220 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round...

Most helpful critical review

Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was ...

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Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was ...

I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round...

Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9x13, and felt this was right. I used 3 cups of rhubarb, an...

I loved it!!

It turned out very good nice and moist

The recipe was delicious. I added 3 cups rhubarb and about 1/3 cup chocolate chips. I also baked it for only 35 minutes and it was perfectly done. Great dessert for all times of the day!

Loved this! Did not change anything in the recipe. I think next time I will mix the rhubarb in with the batter.

Simple recipe, everyone loves this when I make it. Add some home-based made whipped cream...perfection??

I make this every spring. One of my families favorites. I add a half cup of chopped pecans to the topping. Perfect combo of sweet and sour!