Rhubarb Coffee Cake

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This rhubarb coffee cake, with tangy rhubarb, a moist, tender crumb and a sweet and crunchy streusel topping, is one of our favorite springtime treats!

I’ve been a rhubarb lover as far back as I can remember. Growing up in rural Quebec, we had a patch of it in the backyard and I can vividly remember pulling the huge stalks out of the ground, and dipping the crunchy, sour fruit in sugar. A favorite late spring treat for sure.

These days I still find fresh rhubarb pretty easily at my local fruit store, for a few weeks a year, but the stalks tend to be kind of rubbery, and definitely not the same as fresh-picked.

Nevertheless, thankfully there are plenty of ways to prepare less-than-perfect rhubarb, and this rhubarb coffee cake is a great one!

The rhubarb-to-batter ratio in this rhubarb coffee cake will probably seem a little crazy when you’re stirring it together, but trust me it works and doesn’t overwhelm at all. As assertive as rhubarb is raw, I find you need quite a lot of it for the flavor to really come through in baked rhubarb recipes.

I’m a huge fan of snacking cakes, which often take a loaf form in my house (see my reader favorite orange loaf cake, chocolate loaf cake and blueberry loaf cake). This rhubarb coffee cake recipe is a little more indulgent, with it’s buttery streusel topping, but it’s a terrific springtime treat that I make at least once every single rhubarb season.

Ingredient Notes

For the Crumb Topping

All-purpose flour

I use all-purpose flour in this recipe for the sturdiness needed to hold up to all that rhubarb. I also think a coffee cake should have a nice sturdy structure, so I don’t typically use cake flour which would yield a more delicate crumb.

Brown sugar

Adds sweetness and a subtle molasses flavor, which pairs beautifully with the tart rhubarb. It also helps the streusel caramelize slightly as it bakes.

Butter

Using unsalted butter allows you to control the salt content, but it you use salted butter, simply omit the salt in the streusel and reduce it to 1/4 teaspoon in the cake.

For the Cake

Rhubarb

The star ingredient! Rhubarb adds a lovely tart flavor that balances the sweetness of the cake and streusel. Be sure to chop it into small, even pieces for consistent distribution and baking.

Fresh rhubarb is best, but you can use frozen rhubarb as long as it’s thawed and you have drained the excess liquid.

Chop the rhubarb into 1/4 inch pieces. Little tip: slice the rhubarb lengthwise once or twice first, and then chop horizontally across the stalk to get small pieces quickly. Works great for celery too.

Sour cream

Adds moisture and a slight tang, which complements the tartness of the rhubarb and helps create a tender, moist cake.You can also use Greek yogurt or buttermilk in place of the sour cream.

Sugar

I like to use granulated sugar for this rhubarb coffee cake. It sweetens the cake and helps create a tender crumb. Creaming the sugar with the butter incorporates air, which contributes to the cake’s light texture.

Eggs

The eggs provide structure and stability to the cake. Room temperature eggs blend more easily into the batter, ensuring a smooth, even texture and helping the cake rise evenly.

Baking Powder

The baking powder helps the cake rise, ensuring it is light and fluffy. Always check that your baking powder is fresh for the best results. Do not use baking soda in place of the baking powder. They’re not interchangeable.

Vanilla Extract

Adds a warm, sweet flavor that enhances the overall taste of the rhubarb coffee cake. I prefer pure vanilla extract for the best flavor.

Step by Step Instructions

1. Preheat the oven to 350 degrees F. Grease and flour an 8 x 8 inch square pan.

1. In a medium bowl, make the streusel topping by mixing together the flour, brown sugar, butter, and a pinch of salt. You can use cold butter or room temperature butter. Put the bowl in the refrigerator while you make the rhubarb coffee cake.

1. In a medium bowl, combine the dry ingredients – the flour, baking powder, and salt.

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until pale and fluffy, about 3 minutes.

1. Add the eggs, sour cream, and vanilla and beat on medium speed until well combined, scraping down the bowl as needed.

1. Add the flour mixture, and mix on low speed until just combined.

1. Remove the bowl from the stand and stir the rhubarb into the batter by hand until well distributed.

1. Spread the thick batter evenly into the prepared pan. Sprinkle the crumble topping over the batter, and bake in the preheated oven for 50-60 minutes, until a toothpick inserted in the center comes out clean. Serve completely cooled, or slightly warm.

This rhubarb coffee cake tastes great on its own with a cup of tea or coffee, but you can also serve it with a scoop of vanilla ice cream on top or a dollop of freshly whipped cream.

Suggestions for Variations

• Replace half of the rhubarb with fresh or frozen strawberries or blueberries. The berries add a sweet and juicy contrast to the tartness of the rhubarb, creating a classic flavor combination!

• Replace half of the rhubarb with peeled and diced apples. Apples add a sweet, crisp texture that complements the soft, tart rhubarb, creating a delightful mix of flavors and textures.

• Add a cinnamon sugar swirl to the cake batter. Mix 1/4 cup of granulated sugar with 1 tsp of ground cinnamon, and layer it in the middle of the batter.

• Replace 1/4 cup of the all-purpose flour with almond flour, and add 1/2 tsp of almond extract to the cake batter. Sprinkle sliced almonds over the streusel topping before baking. The almonds add a lovely nutty flavor and a bit of crunch.

There’s plenty more you can do with this! Let me know in the comments if you decide to experiment!

Storage Instructions

Allow the rhubarb coffee cake to cool completely on a wire rack before storing. This helps prevent condensation from forming inside the storage container, which can make the cake soggy.

If you plan to eat the cake within 2 days, you can store it at room temperature. Place the cooled cake in an airtight container or cover it tightly with plastic wrap or aluminum foil to keep it fresh. You can also refrigerate it like this and the cake will stay fresh for up to 5 days in the refrigerator.