Description
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.
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.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Cuisine: American