Rhubarb Coffee Cake

This rhubarb coffee cake, with a sweet and crunchy streusel topping, is ready to bake in mere minutes, and is great to have around for snacking, breakfast, or a little sweet bite at the end of a meal. 

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.

*This post probably contains affiliate links. Please see my full disclosure policy for details.

A piece of rhubarb coffee cake with streusel in a decorative plate

These days I still find 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 coffee cake is a great one!

The rhubarb-to-batter ratio in this 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 goods.

Here’s how it goes!

How to Make Rhubarb Coffee Cake

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

2. 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.

3. Make the streusel topping: In a food processor (or with a bowl and fork), pulse together the flour, brown sugar, butter, and a pinch of salt. Set aside.

Raw rhubarb being chopped on a cutting board, next to that, streusel topping for coffee cake being mixed in a food processor

4. In a medium bowl, whisk together the flour, baking powder, and salt.

5. 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.

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

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

Four images of coffee cake batter in various stages in a stand mixer

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

9. Spread the thick batter evenly into the prepared pan.

Raw rhubarb being folded into coffee cake batter, and batter being spread into a baking pan

10. Sprinkle the streusel topping over the batter, and bake in the preheated oven for 45-60 minutes, until a toothpick inserted in the center comes out clean. Serve completely cooled, or slightly warm.

Unbaked rhubarb coffee cake with streusel topping in a pan, and baked cake with a piece on a plate

Enjoy! xx

Sound good to you? If you make this rhubarb coffee cake, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

Or pin for later! ↓↓↓

A piece of rhubarb coffee cake with streusel in a decorative plate

Products I Used to Make this Rhubarb Coffee Cake

A piece of rhubarb coffee cake with streusel in a decorative plate
0 from 0 votes
Print

Rhubarb Coffee Cake

This rhubarb coffee cake, with a sweet and crunchy streusel topping, comes together easily in mere minutes, and is great to have around for snacking, breakfast, or a little sweet bite at the end of a meal. 

Course Dessert
Cuisine American
Keyword coffee cake, crumb cake, rhubarb cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 9 servings
Calories 394 kcal
Author Ann

Ingredients

Topping

  • 1/2 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1/4 cup unsalted butter
  • pinch salt

Cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 cup butter softened
  • 2/3 cup granulated sugar
  • 2 eggs at room temperature
  • 1/4 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 3 cups rhubarb chopped into 1/4 inch pieces

Instructions

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

Streusel Topping

  1. In a food processor (or using a bowl and fork), pulse 1/2 cup flour, 2/3 cup brown sugar, 1/4 cup butter, and salt, until crumbly (30 seconds or so).

Cake

  1. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed (about 3 minutes).

  3. Add the eggs, sour cream and vanilla, and beat to combine, scraping down the bowl as needed (about 2-3 minutes).

  4. Add the flour mixture and mix on low speed until just combined. The batter will be thick.

  5. Remove the bowl from the mixer and fold in the rhubarb until evenly distributed.

  6. Spread the batter evenly into the prepared baking pan and bake in the preheated oven for 45-60 minutes, until a toothpick inserted in the center comes out clean. Serve at room temperature, or slightly warm.

Nutrition Facts
Rhubarb Coffee Cake
Amount Per Serving
Calories 394 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 80mg 27%
Sodium 247mg 10%
Potassium 281mg 8%
Total Carbohydrates 55g 18%
Dietary Fiber 1g 4%
Sugars 31g
Protein 5g 10%
Vitamin A 12.1%
Vitamin C 3.9%
Calcium 10.7%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


%d bloggers like this: