Introduction

This Rhubarb Coffee Cake is a delightful treat perfect for spring and early summer when rhubarb is at its best. With a tender buttery crumb, tart rhubarb fruit, and a cinnamon-spiced streusel topping, it’s a wonderful way to brighten up your breakfast or afternoon 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 (for crumb topping)
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, and cut into cubes for crumb topping)

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 for 3-4 minutes at medium speed until well combined and fluffy.
Step 3: In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running at low speed, alternately add the flour mixture and milk in two portions each. Mix until just combined; avoid overmixing.
Step 4: Pour the batter into the prepared baking dish and spread evenly. Arrange the sliced rhubarb evenly over the top of the batter.
Step 5: To prepare the crumb topping, combine the flour, sugar, vanilla extract, salt, cinnamon, and cold cubed butter in a bowl. Use two forks or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the rhubarb layer.
Step 6: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. For an extra treat, serve with whipped cream or vanilla ice cream.

Tips & Variations

For a sweeter topping, sprinkle a little extra sugar on the streusel before baking.
If fresh rhubarb isn’t available, frozen rhubarb that has been thawed and drained works well.
Try adding a handful of chopped nuts like pecans or walnuts to the crumb topping for added texture.
Using unsalted butter and adding salt separately allows better control over the seasoning.

Storage

Store the coffee cake covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual pieces in the microwave for about 20 seconds or in a low oven until warmed through. This cake also freezes well wrapped tightly 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, frozen rhubarb can be used if fresh isn’t available. Make sure to thaw it completely and drain any excess liquid before adding it to the batter to prevent the cake from becoming soggy.

What is the best way to tell when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should be lightly browned and the topping golden and crisp.

Rhubarb Coffee Cake Recipe

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★★★★★

4.6 from 87 reviews

This Rhubarb Coffee Cake features a moist, tender base studded with tart fresh rhubarb slices and topped with a buttery, cinnamon-spiced crumb topping. Baked to golden perfection, it’s an ideal breakfast treat or afternoon snack that pairs beautifully with coffee or tea.

Author: zara
Prep Time: 20 minutes
Cook Time: 45-50 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 aluminum-free baking powder
1 pinch of salt
1/2 cup 2% milk

Fruit Topping

5 1/2 cups fresh rhubarb, sliced 1/4 inch thick

Crumb Topping

1 1/2 cups 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 and cut into cubes

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or spray a 9×13-inch baking dish with cooking spray. Set aside to ensure even baking and easy removal.
Make the Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, vanilla extract, and eggs. Beat on medium speed for 3-4 minutes until the mixture is light and creamy.
Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low, alternate adding the flour mixture and the 2% milk in two portions each. Mix just until combined—avoid overmixing to keep the cake tender.
Assemble Base and Rhubarb: Pour the batter into the prepared baking dish and spread it out evenly. Evenly distribute the sliced rhubarb across the top, gently pressing to embed slightly into the batter.
Prepare the Crumb Topping: In a bowl, combine the flour, sugar, vanilla extract, salt, and ground cinnamon. Add the cubed cold butter and use two forks (or a pastry cutter) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Top and Bake: Sprinkle the crumb topping evenly over the rhubarb layer. Place the baking dish into the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
Cool and Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.

Notes

Ensure rhubarb is sliced evenly to promote uniform baking.
Use aluminum-free baking powder to avoid a metallic taste.
The crumb topping can be prepared with cold butter for a better texture.
Letting the cake cool slightly helps the crumb topping set and makes slicing easier.
This cake pairs well with coffee, tea, or a scoop of vanilla ice cream.

Keywords: Rhubarb coffee cake, crumb topping, breakfast cake, rhubarb dessert, easy coffee cake