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This buttery Rhubarb Coffee Cake is a tender, crumbly delight—perfect for brunch, tea time, or a sweet afternoon break. #brunchideas #rhubarbrecipes #homemadebaking
Rhubarb Coffee Cake is the kind of treat that makes a slow morning feel special. With its tender crumb, tangy pockets of rhubarb, and buttery cinnamon streusel topping, this cozy bake is just right for brunch, a midday pick-me-up, or dessert with a cup of tea.
It’s a beautiful way to showcase rhubarb, especially during spring and early summer. The tartness of the rhubarb balances perfectly with the sweet topping and soft cake base—making each bite a lovely mix of flavors and textures.
1. Yield, Time & Tools
- Yield: 9–12 slices
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Tools Needed: 9×9-inch baking pan, mixing bowls, electric mixer (optional), spatula, measuring cups and spoons
2. Ingredients
For the Cake Batter:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or plain Greek yogurt
- 2 cups chopped rhubarb (fresh or thawed if frozen)
For the Streusel Topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup cold butter, cut into small pieces
3. Preparation Steps
A. Prep the Batter
Preheat oven to 350°F. Grease a 9×9-inch baking pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the creamed mixture, alternating with the sour cream. Fold in rhubarb.
B. Make the Streusel
In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly.
C. Assemble & Bake
Spread batter evenly into prepared pan. Sprinkle streusel topping over the batter. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
D. Cool & Serve
Let cool in pan for at least 15 minutes. Serve warm or at room temperature.
4. Tips & Variations
- Add chopped nuts to the streusel for crunch.
- Use buttermilk instead of sour cream for a tangier flavor.
- Add a pinch of cardamom to the topping for a twist.
- Sub half the rhubarb with strawberries for a fruity variation.
5. Troubleshooting FAQ
Why is my cake dry?
Be careful not to overbake—check for doneness around 45 minutes.
Can I use frozen rhubarb?
Yes—thaw and drain well before adding to batter.
Can I make this gluten-free?
Try a 1:1 gluten-free flour blend, and check for doneness a little early.
How do I get a perfect streusel topping?
Use cold butter and mix until it’s sandy with a few larger crumbs.
6. Serving Suggestions
- Enjoy with coffee, tea, or a glass of milk.
- Dust with powdered sugar before serving.
- Top with a dollop of whipped cream or vanilla yogurt.
- Serve warm for an extra cozy feel.
7. Storage and Make-Ahead Instructions
- Storage: Cover and store at room temperature for 2 days or refrigerate for up to 5.
- Reheating: Warm slices in the microwave or oven.
- Make-Ahead Tips: Bake a day ahead and store tightly covered.
- Freezer Instructions: Wrap tightly and freeze for up to 2 months. Thaw at room temp or gently reheat.
