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Close up of slice of Rhubarb Coffee Cake

Rhubarb Sour Cream Coffee Cake

Moist with a tender crumb and lightly spiced, this single layer Rhubarb Sour Cream Coffee Cake is delicious with a fine cup of coffee or tea.
Course Cake
Cuisine Canadian
Keyword coffee cake, rhubarb, rhubarb sour cream coffee cake
Servings 9
My Island Bistro Kitchen Barbara99

Ingredients

Cake Ingredients:

  • 2 cups all-purpose flour
  • 1¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup butter, softened at room temperature
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar, lightly packed
  • 2 large eggs, room temperature
  • ½ cup full fat sour cream, room temperature
  • 1 tbsp finely grated orange rind
  • 1½ tsp pure vanilla extract
  • 1/3 cup whole milk, room temperature
  • 6 oz chopped rhubarb (chopped into ¼” – 1/3“ pieces)

Streusel Topping Ingredients:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • Pinch salt
  • ¼ cup cold butter
  • ¼ cup chopped pecans

Instructions

Method for Streusel Topping:

  1. In small bowl, combine flour, brown sugar, salt, and spices together. Using a small pastry cutter, cut in the butter until it is about the size of peas. Stir in chopped pecans. Refrigerate until topping is called for in recipe below.

Method for Cake:

  1. Bring the butter, eggs, sour cream, and milk to room temperature.
  2. Position oven rack in center of oven and preheat oven to 350°F.
  3. Line 9”x9” square pan with parchment paper and spray lightly with cooking spray.
  4. Whisk dry ingredients together in bowl and set aside.
  5. Chop rhubarb into ¼” - 1/3” pieces.
  6. In bowl of stand mixer fitted with paddle attachment, beat softened butter at medium-high speed until creamy then gradually add the sugars and beat, at medium speed, until well blended, about 1 – 2 minutes, stopping to scrape sides of bowl with a silicone spatula as and if necessary. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla, and orange rind until blended into batter. Scrape down sides of bowl if necessary.
  7. On low speed, add the dry ingredients to the batter in three additions alternately with the milk, starting and ending with the dry ingredients. Once the dry ingredients have been incorporated, beat batter on medium low for an additional 20 seconds, no more.
  8. Transfer half the batter to the prepared pan and smooth with knife or offset spatula. Sprinkle rhubarb over batter then dollop remaining batter on top of rhubarb and gently smooth batter evenly with a knife or offset spatula.
  9. Sprinkle streusel mixture evenly on top of batter and transfer cake to oven. Bake for approximately 50-54 minutes, or until cake tester inserted into center of cake comes out clean and center of cake is no longer jiggly when pan is gently moved.
  10. Let cake cool in pan on wire rack for about 35-40 minutes before cutting and serving. Cut into desired size serving pieces. Cake may be served warm or at room temperature.

Recipe Notes

Yield: 9 generous slices

[Copyright My Island Bistro Kitchen]

 

Note1: In the recipe developer's oven, this cake bakes well for 50-54 minutes; however,  use the baking times given as a guideline only as every oven bakes somewhat differently. You may wish to start checking the cake for doneness around the 45-48 minute mark, especially if you know your oven runs a bit hot. The true test of doneness will be when a cake tester inserted into the center of the cake comes out clean and the cake is no longer jiggly in the center when given a gentle jerk.