Moist Rhubarb Coffee Cake Recipe (Easy & Foolproof!)

Estimated reading time: 8 minutes

There’s something truly special about the first blush of spring, and for bakers, that often means one thing: rhubarb! This rhubarb coffee cake recipe is your new go-to for transforming those tart, vibrant stalks into a tender, moist cake crowned with a buttery, cinnamon-kissed streusel topping. Perfect for a leisurely breakfast, a delightful brunch, or a sweet afternoon-treat, this cake is surprisingly easy to make and consistently delivers the best rhubarb coffee cake experience.

Forget dry, crumbly coffee cakes. We’re talking about a rich, tender crumb, juicy pockets of tangy rhubarb, and a generous layer of irresistible streusel. This recipe is designed to be fool-proof, ensuring a delicious outcome every single time. So, preheat your oven, and let’s bake some magic!

Why You’ll Love This Rhubarb Coffee Cake Recipe

• Incredibly Moist: Thanks to a secret ingredient (hello, sour cream!), this cake stays wonderfully moist for days.
• Perfect Balance of Flavors: The tartness of rhubarb beautifully complements the sweet cake and spiced streusel.
• Amazing Texture: Tender cake, soft rhubarb, and a slightly crunchy, buttery streusel topping – it’s a textural dream!
• Easy to Follow: Clear, step-by-step instructions make this recipe accessible even for beginner bakers.
• Crowd-Pleaser: Whether for family breakfast or a potluck, this rhubarb streusel coffee cake is always a hit.
• Adaptable: Works wonderfully with both fresh and frozen rhubarb, so you can enjoy it year-round.

Ingredients You’ll Need

For the best results, gather your ingredients and ensure your butter and eggs are at room-temperature. This helps them incorporate smoothly into the batter for a lighter, more tender cake.

For the Rhubarb Coffee Cake Batter:

• All-Purpose Flour: 2 ½ cups (310g) – Spooned and leveled.
• Granulated Sugar: 1 cup (200g)
• Light Brown Sugar: ½ cup (100g), packed
• Baking Powder: 2 teaspoons
• Baking Soda: ½ teaspoon
• Salt: ½ teaspoon
• Ground Cinnamon: 1 teaspoon (optional, for extra warmth in the cake)
• Unsalted Butter: ½ cup (113g), melted and slightly cooled
• Large Eggs: 2, at room temperature
• Sour Cream: 1 cup (240g), full-fat recommended, at room temperature (or plain full-fat yogurt)
• Vanilla Extract: 2 teaspoons
• Fresh or Frozen Rhubarb: 3-4 cups (about 350-450g), chopped into ½-inch pieces. (If using frozen, do not thaw.)

For the Cinnamon Streusel Topping:

• All-Purpose Flour: ¾ cup (90g)
• Light Brown Sugar: ¾ cup (150g), packed
• Granulated Sugar: ¼ cup (50g)
• Ground Cinnamon: 1 ½ teaspoons
• Unsalted Butter: ½ cup (113g), cold and cut into small cubes
• Chopped Pecans or Walnuts: ½ cup (optional)

How to Make The Best Rhubarb Coffee Cake (Step-by-Step)

This recipe is designed for a 09×13 inch baking pan. Following these steps will guide you to a perfect moist rhubarb coffee cake.

1. Prepare Your Pan and Rhubarb

• Preheat your oven-to 350°F (175°C).
• Grease and flour a 09×13 inch baking pan, or line with parchment-paper, leaving an overhang on two sides for easy removal.
• If using fresh rhubarb, wash, trim the ends, and chop into ½-inch pieces. If using frozen rhubarb, keep it frozen until ready to use.
  • [Image: Chopped fresh rhubarb in a bowl]

2. Make the Cinnamon Streusel Topping

• In a medium-bowl, whisk together the flour, light brown-sugar, granulated sugar, and cinnamon for the topping.
• Add the cold, cubed butter. Using your finger-tips, a pastry blender, or a fork, cut the butter into the dry-ingredients until the mixture resembles-coarse crumbs with some pea-sized pieces of butter remaining.
• If using nuts, stir them in.
• Set the streusel mixture aside (you can refrigerate it while you make the batter if your kitchen is warm).
  • [Image: Bowl of streusel topping mixture]

3. Mix the Coffee Cake Batter

• In a large-bowl, whisk together the 2 ½ cups of all-purpose flour, 01 cup granulated sugar, ½ cup light brown sugar, baking powder, baking-soda, salt, and optional 1 teaspoon cinnamon.
• In a separate medium-bowl, whisk together the melted-butter, eggs, sour cream, and vanilla-extract until well combined.
• Pour the wet ingredients into the dry-ingredients and mix with a spatula or wooden-spoon until just combined. Be careful not to overmix; a few-lumps are okay. Overmixing develops gluten and can make the cake tough.
  • [Image: Batter being mixed in a bowl, showing slight lumps]

4. Assemble the Rhubarb Coffee Cake

• Spread half of the batter-evenly into the prepared baking pan.
• Scatter about two-thirds of your chopped rhubarb evenly over the batter.
  • [Image: First layer of batter with rhubarb sprinkled on top]
• Spoon or gently spread the remaining batter over the rhubarb layer. It might seem like not enough batter, but it will spread as it bakes.
• Top with the remaining rhubarb.
• Sprinkle the prepared streusel topping evenly over the entire surface.
  • [Image: Assembled cake in pan with streusel topping, ready for oven]

5. Bake to Perfection

• Bake in the preheated-oven for 45-55 minutes, or until a wooden-skewer or toothpick-inserted into the center of the cake comes out clean or with a few-moist crumbs attached (but no wet batter). If using frozen rhubarb, it may take an additional 5-10 minutes.
• If the topping starts to brown too-quickly, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking.
• Let the cake cool in the pan on a wire-rack for at least 20-30 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.

Baker’s Top Tips for Success

• Room Temperature Ingredients: Using room temperature eggs and sour cream helps them emulsify better into the batter, resulting in a lighter, more tender crumb.
• Don’t Overmix: Mix the batter until just-combined. Overmixing develops-gluten, which can lead to a tough cake.
• Fresh vs. Frozen Rhubarb: Both work beautifully! If using frozen rhubarb, do not thaw it before adding to the-batter, as this can make the cake soggy. You might need to add 5-10 minutes to the baking time.
• Streusel Perfection: For a truly distinct streusel, ensure your butter is cold when cutting it into the dry ingredients. This helps create those lovely buttery crumbles.
• Measuring Flour: For accuracy, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping-directly from the bag can pack the flour, leading to a dry cake.
• Preventing a Soggy Bottom: Ensure rhubarb pieces aren’t too large and are distributed well. Don’t let the cake sit too long with raw rhubarb before baking.
• Pan Choice: A light-colored metal pan is generally best for even baking. If using a glass or dark-metal pan, you may need to reduce the oven temperature by 25°F (15°C) and watch the baking time. This recipe is ideal for a rhubarb coffee cake recipe for a 9×13 pan.

Variations & Fun Twists

While this classic rhubarb coffee cake is fantastic as is, here are a few ideas:

• Spice it Up: Add ¼ teaspoon of ground cardamom or ginger to the streusel or cake batter for a different spice note.
• Citrus Zest: A teaspoon of orange or lemon zest in the cake batter can brighten the flavors.
• Nut-Free: Simply omit the nuts from the streusel topping if desired.
• Different Topping: For a simpler version, you could skip the streusel and just dust with powdered sugar after cooling.
• Gluten-Free Adaptation (Untested): You could try substituting a good quality 1:1 gluten-free baking flour blend. Results may vary, and additional adjustments might be needed.

Storing and Freezing Your Rhubarb Coffee Cake

• Storing: This coffee cake can be stored in an airtight-container at room temperature for up to 03 days, or in the refrigerator for up to 5 days. The streusel may soften slightly over time.
• Can you freeze rhubarb coffee cake? Yes! To freeze, allow the cake to cool-completely. You can freeze individual-slices or the whole cake (unsliced). Wrap well in plastic wrap, then in aluminum-foil, or place in a freezer-safe container. It can be frozen for up to 03 months.
• Thawing: Thaw-overnight in the refrigerator or at room temperature. You can gently warm slices in the microwave or oven if desired.

Frequently Asked Questions (FAQ)

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Moist Rhubarb Coffee Cake Recipe (Easy & Foolproof!)

Bitty

This rhubarb coffee cake recipe is your new go-to for transforming tart, vibrant rhubarb stalks into a tender, moist cake crowned with a buttery, cinnamon-kissed streusel topping. Perfect for a leisurely breakfast, a delightful brunch, or a sweet afternoon treat, this cake is surprisingly easy to make and consistently delivers the best rhubarb coffee cake experience.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 15

Calories 380 kcal

Equipment

• 9×13 inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula or wooden spoon
• Pastry blender or fork (for streusel, optional)
• Wire cooling rack

Ingredients

  

For the Rhubarb Coffee Cake Batter:

• 2 ½ cups 310g All-Purpose Flour, spooned and leveled
• 1 cup 200g Granulated Sugar
• ½ cup 100g Light Brown Sugar, packed
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon optional, for cake
• ½ cup 113g Unsalted Butter, melted and slightly cooled
• 2 Large Eggs at room temperature
• 1 cup 240g Sour Cream, full-fat recommended, at room temperature (or plain full-fat yogurt)
• 2 teaspoons Vanilla Extract
• 3-4 cups approx. 350-450g Fresh or Frozen Rhubarb, chopped into ½-inch pieces (do not thaw if frozen)

For the Cinnamon Streusel Topping:

• ¾ cup 90g All-Purpose Flour
• ¾ cup 150g Light Brown Sugar, packed
• ¼ cup 50g Granulated Sugar
• 1 ½ teaspoons Ground Cinnamon
• ½ cup 113g Unsalted Butter, cold and cut into small cubes
• ½ cup Chopped Pecans or Walnuts optional

Instructions

 

• Prepare Pan & Rhubarb: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper with an overhang. Wash, trim, and chop fresh rhubarb into ½-inch pieces (keep frozen rhubarb frozen).
• Make Streusel Topping: In a medium bowl, whisk together flour, light brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold, cubed butter using fingertips, a pastry blender, or a fork until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
  
• Mix Cake Batter (Dry Ingredients): In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup light brown sugar, baking powder, baking soda, salt, and optional 1 teaspoon cinnamon.
• Mix Cake Batter (Wet Ingredients): In a separate medium bowl, whisk together melted butter, eggs, sour cream, and vanilla extract until well combined.
  
• Combine Wet & Dry: Pour wet ingredients into dry ingredients. Mix with a spatula or wooden spoon until just combined (do not overmix; a few lumps are okay).
• Assemble Layer 1: Spread half of the batter evenly into the prepared baking pan. Scatter about two-thirds of your chopped rhubarb over the batter.
• Assemble Layer 2: Spoon or gently spread the remaining batter over the rhubarb layer. Top with the remaining rhubarb.
• Add Streusel & Bake: Sprinkle the prepared streusel topping evenly over the entire surface. Bake for 45-55 minutes (frozen rhubarb may take 5-10 mins longer), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If topping browns too quickly, tent loosely with foil.
  
• Cool: Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving.

Notes

Room Temperature Ingredients: Use room temperature eggs and sour cream for a lighter cake.
Do Not Overmix Batter: Mix until just combined to keep the cake tender.
Frozen Rhubarb: Do not thaw frozen rhubarb before use. Add 5-10 minutes to baking time if needed.
Streusel Tip: Use cold butter for the best crumbly streusel texture.
Flour Measurement: Spoon flour into your measuring cup and level off for accuracy.
Variations: Add ¼ tsp cardamom or ginger to batter/streusel, or 1 tsp orange/lemon zest to batter.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: Cool completely, wrap well (slices or whole cake), and freeze for up to 3 months. Thaw at room temperature or in the refrigerator.

Keyword moist coffee cake, rhubarb coffee cake, rhubarb streusel cake