Rhubarb Coffee Cake -

A piece of rhubarb crumb coffee cake on a white 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

Cook Time 50

Total Time 1 5

Servings servings

Calories 394kcal

Author Ann Otis

Ingredients

Topping

1/2 cup all-purpose flour
2/3 cup brown sugar
1/4 cup unsalted butter cold or at room temperature
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 1/2 inch pieces

Instructions

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

Streusel Topping

In a medium bowl, combine the streusel ingredients (1/2 cup flour, 2/3 cup brown sugar, 1/4 cup butter, and a pinch of salt), cutting in the butter and mixing with a fork until well combined and crumbly. Transfer the bowl to the refrigerator while you prepare the cake.

Cake

In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer, or in a stand mixer, 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.
Fold the rhubarb into the batter until evenly distributed.
Spread the batter evenly into the prepared baking pan, sprinkle the streusel topping evenly over the top, and bake in the preheated oven for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool completely before cutting into squares.

Video

Notes

Storage Tips

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.

Wrap the cooled cake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Nutrition