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

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
Prep Time 15 minutes
Cook Time 45 minutes
Servings 9 servings
Calories 394kcal
Author Ann Otis



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


  • 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


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

Streusel Topping

  • 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).


  • In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed (about 3 minutes).
  • Add the eggs, sour cream and vanilla, and beat to combine, scraping down the bowl as needed (about 2-3 minutes).
  • Add the flour mixture and mix on low speed until just combined. The batter will be thick.
  • Remove the bowl from the mixer and fold in the rhubarb until evenly distributed.
  • 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.


Calories: 394kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 247mg | Potassium: 281mg | Fiber: 1g | Sugar: 31g | Vitamin A: 605IU | Vitamin C: 3.2mg | Calcium: 107mg | Iron: 1.7mg