Introduction

This Rhubarb Coffee Cake is a delightful treat combining tangy fresh rhubarb with a tender, buttery cake and a crunchy cinnamon streusel topping. Perfect for breakfast or an afternoon snack alongside your favorite cup of coffee.

Rhubarb Coffee Cake Recipe - Recipe Image

Ingredients

1 cup salted butter (room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 cups all-purpose flour
2 1/2 teaspoons baking powder (aluminum free)
1 pinch of salt
1/2 cup 2% milk
5 1/2 cups sliced fresh rhubarb (sliced 1/4 inch thick)
1 1/2 cups all-purpose flour (for crumb topping)
1/2 cup granulated sugar
1 teaspoon vanilla extract (for crumb topping)
1 pinch of salt (for crumb topping)
1/4 teaspoon ground cinnamon
3/4 cup salted butter (cold, cut into cubes)

Instructions

Step 1: Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, vanilla extract, and eggs. Mix on medium speed for 3-4 minutes until well combined.
Step 3: In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, alternately add the flour mixture and milk in two portions, mixing just until combined. Avoid overmixing.
Step 4: Pour the batter into the prepared pan and spread evenly. Sprinkle the sliced rhubarb evenly over the top.
Step 5: To make the crumb topping, combine the flour, sugar, vanilla extract, salt, cinnamon, and cold cubed butter in a bowl. Use forks to cut the butter into the flour mixture until the texture resembles coarse crumbs. Evenly distribute the streusel over the rhubarb layer.
Step 6: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before serving. It’s wonderful with whipped cream or vanilla ice cream.

Tips & Variations

For an extra crunchy topping, add chopped nuts like walnuts or pecans to the crumb mixture.
If fresh rhubarb is unavailable, frozen rhubarb can be substituted but be sure to thaw and drain excess liquid before using.
Use full-fat milk or substitute with cream for a richer cake.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual portions gently in the microwave. This cake also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb, but be sure to thaw it completely and drain off any excess moisture to prevent the cake from becoming soggy.

Is it necessary to use aluminum-free baking powder?

Using aluminum-free baking powder helps avoid any bitter aftertaste, resulting in a cleaner flavor, but regular baking powder will work if aluminum-free is not available.

Rhubarb Coffee Cake Recipe

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4.6 from 54 reviews

This Rhubarb Coffee Cake is a delightful blend of tangy rhubarb and sweet crumb topping baked into a moist, buttery cake. Perfect for breakfast or an afternoon treat, it combines fresh rhubarb with a soft batter and a crunchy cinnamon streusel topping. Serve it warm with whipped cream or vanilla ice cream for an extra indulgence.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

1 cup salted butter (room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 cups all-purpose flour
2 1/2 teaspoons baking powder (aluminum free)
1 pinch of salt
1/2 cup 2% milk

Filling

5 1/2 cups sliced fresh rhubarb (sliced 1/4 inch thick)

Crumb Topping

1 1/2 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 pinch of salt
1/4 teaspoon ground cinnamon
3/4 cup salted butter (cold, cut into cubes)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of room temperature salted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 4 large eggs. Mix at medium speed for 3-4 minutes until well combined and creamy.
Combine Dry Ingredients and Batter: In a separate small bowl, whisk together 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, and a pinch of salt. With the mixer running on low speed, alternately add the dry flour mixture and 1/2 cup 2% milk in two portions each. Mix until just combined, being careful not to overmix to keep the batter tender.
Assemble Cake Base and Layer Rhubarb: Pour the batter evenly into the prepared baking dish and smooth it out. Arrange the 5 1/2 cups of sliced fresh rhubarb evenly over the top of the batter.
Prepare and Add Crumb Topping: To make the streusel topping, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, a pinch of salt, and 1/4 teaspoon ground cinnamon in a bowl. Add 3/4 cup cold salted butter cut into cubes and cut it into the flour mixture using forks until the mixture resembles coarse crumbs. Evenly distribute the crumb topping over the rhubarb layer.
Bake: Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
Cool and Serve: Allow the cake to cool before serving. For an extra special treat, serve warm with whipped cream or vanilla ice cream.

Notes

Use fresh rhubarb sliced about 1/4 inch thick for best texture.
Be careful not to overmix the batter to ensure a light, tender cake.
The crumb topping can be made ahead and stored in the refrigerator until ready to use.
This cake is delicious served warm with whipped cream or vanilla ice cream but can also be enjoyed at room temperature.
Adjust sugar slightly depending on your taste and the tartness of the rhubarb.

Keywords: Rhubarb coffee cake, crumble topping, rhubarb dessert, breakfast cake, cinnamon streusel