Moist Sour Cream Rhubarb Coffee Cake with Streusel Topping
A soft and moist coffee cake layered with tart rhubarb and creamy sour cream, topped with a crunchy streusel for a delightful treat.
Ingredients
For the Cake
- 2 cups rhubarb, diced
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon cinnamon (optional) For added flavor
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan.
- Dice the rhubarb into small pieces and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, sour cream, and vanilla extract to the bowl, mixing until well combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the rhubarb.
Streusel Topping and Baking
- In a bowl, mix together the flour, brown sugar, and softened butter for the streusel until crumbly. Add cinnamon if desired.
- Pour the cake batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping over the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Serve warm or at room temperature.
Notes
For Halal-friendly options, substitute unsalted butter with coconut oil or vegan butter. Allow the cake to cool completely before slicing to maintain moisture.