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Rhubarb Sour Cream Cake with Nutmeg

Close-up of a square slice of Rhubarb Sour Cream Cake with Nutmeg, showing pink rhubarb filling and a golden crumb topping.
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Bake this moist and tender Rhubarb Sour Cream Cake featuring fresh rhubarb and a warm nutmeg spice. This recipe delivers a classic, comforting coffee cake perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • For the Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon ground nutmeg, 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, salt, 1/2 teaspoon nutmeg, and cinnamon. Set aside.
  3. In a large bowl, cream together the 1 cup granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Gently fold in the chopped rhubarb pieces. Pour the batter into the prepared pan.
  6. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, granulated sugar, and 1/4 teaspoon nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the crumb topping evenly over the cake batter.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.

Notes

  • For best results when using fresh rhubarb, toss the chopped pieces with 1 tablespoon of the measured flour before folding them into the batter. This helps prevent the rhubarb from sinking to the bottom of the cake.
  • You can substitute ground mace for a portion of the nutmeg for a slightly different flavor profile.
  • This cake is excellent served slightly warm with a dusting of powdered sugar.

Nutrition

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