Why You’ll Love This Recipe

Rhubarb Streusel Coffee Cake is a tender, moist cake layered with tangy rhubarb and topped with a buttery, crunchy streusel. Perfectly balanced between sweet and tart, this cake is ideal for breakfast, brunch, or an afternoon treat with coffee or tea. The streusel topping adds delightful texture and makes this rustic cake a comforting favorite during rhubarb season.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rhubarb (fresh or frozen)granulated sugarsour creamall-purpose flourbaking powdersaltunsalted buttereggsvanilla extractbrown sugarsground cinnamon

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a bowl, combine diced rhubarb with a bit of sugar and set aside.

In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla extract and sour cream.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture until fully incorporated.

Gently fold in the rhubarb and pour the batter into the prepared baking pan.

To make the streusel, combine flour, brown sugar, cinnamon, and cold butter. Use a fork or pastry cutter to form coarse crumbs.

Sprinkle the streusel evenly over the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan before slicing and serving.

Servings and timing

This recipe yields approximately 12-15 servings.Preparation time: 20 minutesBaking time: 40-45 minutesCooling time: 15-20 minutesTotal time: 75-85 minutes

Variations

Add chopped nuts like pecans or walnuts to the streusel for extra crunch.

Swap rhubarb with a mix of rhubarb and strawberries for added sweetness.

Add a light glaze of powdered sugar and milk for a finishing touch.

Use Greek yogurt instead of sour cream for a slightly tangier cake.

storage/reheating

Store Rhubarb Streusel Coffee Cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze slices individually wrapped for up to 2 months.To reheat, microwave individual pieces for 15-20 seconds or warm in a 300°F oven for 5-10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it before using to avoid excess moisture in the batter.

Do I need to peel rhubarb?

No, rhubarb does not need to be peeled—just trim the ends and wash well.

Can I make this cake ahead of time?

Absolutely, it’s great made a day in advance and tastes even better the next day.

What if I don’t have sour cream?

You can substitute with plain yogurt or buttermilk.

Can I omit the streusel topping?

Yes, but the streusel adds a nice texture contrast and flavor.

Is this cake overly sweet?

No, the tartness of the rhubarb balances the sweetness perfectly.

Do I need to cook the rhubarb first?

No, it bakes and softens during baking.

Can I add spices to the batter?

Yes, a pinch of nutmeg or cardamom pairs well with the cinnamon streusel.

Can I bake this in a round pan?

Yes, use two 9-inch round pans and adjust baking time as needed.

What kind of flour is best?

All-purpose flour works perfectly for this recipe.

Conclusion

Rhubarb Streusel Coffee Cake is a seasonal delight that brings together sweet, tart, and buttery flavors in every bite. Whether served warm for breakfast or as a dessert with a dollop of whipped cream, it’s a recipe you’ll return to each spring. Enjoy the balance of textures and flavors that make this cake both comforting and irresistibly good.