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Rhubarb Coffee Cake
4.7 from 72 votes

Rhubarb Coffee Cake

Rhubarb Coffee Cake blends tender chunks of rhubarb into a thick, buttery batter enriched with sour cream, vanilla, and cinnamon. The batter incorporates whipped egg whites folded in for lightness and is baked until golden. The result has a moist crumb with bursts of tart rhubarb balanced by a sweet, cinnamon-spiced crumb topping, delivering a flavorful coffee-time treat with moderately crisp edges.

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 20 servings
Calories: 244 kcal
Course: Dessert, Breakfast, Cake
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt Morton brand
  • ¾ teaspoon cinnamon divided
  • 3 egg separated, large
  • ½ cup unsalted butter at room temperature
  • 2 cups sugar divided
  • 1 tablespoon vanilla extract pure
  • 2 cups sour cream full-fat
  • 2¼ cups rhubarb divided, thinly sliced

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Very lightly spray a 9" x 13" pan. If you want to have very clean cuts of coffee cake, line the bottom with parchment paper, letting the paper extend over the long sides of the pan. This will allow you to lift the whole cake out of the pan for slicing. If that's not a concern, just spray the pan. Set pan aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and ½ teaspoon of the cinnamon. Set aside.
  3. In the bowl of a stand mixer, beat egg whites until stiff. Gently transfer whipped egg whites to a separate bowl and set aside.
  4. Return same bowl to stand mixer (no need to wash the bowl first) and add the butter and 1½ cups of the sugar; cream together for two minutes. Then beat in egg yolks and vanilla.
  5. Alternately mix sour cream and flour mixture into butter & sugar mixture in 2 additions each. Mix on medium speed until batter is incorporated and smooth - it will be very thick.
  6. Gently fold in whipped egg whites until incorporated. Then fold in 2 cups of the rhubarb.
  7. With a rubber spatula, spread batter into bottom of prepared pan, smoothing the top. Sprinkle top of batter with remaining ¼ cup of rhubarb. Then, gently press the exposed pieces of rhubarb into the batter just a bit, leaving the tops of the rhubarb pieces exposed.
  8. In a small dish, combine remaining ½ cup of the sugar and remaining ¼ teaspoon of the cinnamon. Sprinkle mixture evenly over top of batter.
  9. Bake for 40 to 45 minutes, or until a tester inserted into center of cake comes out clean. Remove to cooling rack to cool completely.

Notes

  • Store the cake uncovered at room temperature for up to two days to maintain the crisp sugar topping.
  • Using parchment to line the pan allows the cake to be lifted out for cleaner, easier slicing.
  • Fold whipped egg whites gently into the batter to keep the final texture light.

Nutrition Information

Serving 1 Calories 244kcal (12%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 53mg (18%) Sodium 225mg (9%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 244

% Daily Value*

Serving 1
Calories 244kcal 12%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 53mg 18%
Sodium 225mg 9%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.