Sour Cream Rhubarb Coffee Cake Recipe

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Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in Upstate New York. It's been a family favorite for 18 years.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12-15 servings


  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped rhubarb (1/2-inch chunks)
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Nutritional Facts

1 piece: 298 calories, 13g fat (4g saturated fat), 26mg cholesterol, 192mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 4g protein.


  1. In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13-in. x 9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares Yield: 12-15 servings.
Originally published as Sour Cream Rhubarb Coffee Cake in Grandma's Great Desserts Cookbook 1992, p34

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Shelley User ID: 9145158 264764
Reviewed Apr. 17, 2017

"This recipe has been handed down over the generations, I have been making it for 50 years,. I found it in my moms recipe box when I was a kid. A tasty, moist cake, wonderful to take to family picnics. In winter when you want a taste of summer, get a frozen bag out, thaw and make a summertime cake!"

azzilu User ID: 2371381 227389
Reviewed Jun. 3, 2015

"nice crunchy topping...moist cake...good flavor...i used thawed frozen rhubarb...check for

doneness after 40 min....would make again."

cupcakes471 User ID: 7268035 20863
Reviewed May. 20, 2013

"So delicious! I will definitely make this every rhubarb season, and maybe more than once! The topping is delicious and crunchy, and matches very well with the moist cake. The brown sugar in the recipe makes it sooo yummy! I substituted chopped pecans in the topping and loved it"

TammyO62 User ID: 1091097 48322
Reviewed Jun. 8, 2011

"I have already made this recipe several times. It has been a hit every time I've made it, and someone always asks where I got the recipe. Definite thumbs up!!"

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