Go Back
–+ servings
Rhubarb Coffee Cake

Delicious Rhubarb Coffee Cake with Crunchy Streusel Topping

This Rhubarb Coffee Cake features a tender crumb, tart rhubarb, and crunchy streusel, perfect for brunch or afternoon tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Gluten-free flour can work as a substitute.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cups unsalted butter (melted and cooled) Use coconut oil for a dairy-free option.
  • 1 cup granulated sugar Brown sugar adds depth if preferred.
  • 2 large eggs Binds ingredients.
  • 1 teaspoon vanilla extract Swap with almond extract for a twist.
  • 1 cup buttermilk Plain yogurt or milk with vinegar can substitute.
  • 2 cups chopped rhubarb Frozen rhubarb can be used if thawed and drained properly.
For Cinnamon Streusel Topping
  • 1 cup all-purpose flour Creates a deliciously crumbly topping.
  • 0.75 cups brown sugar Adds sweetness.
  • 1 teaspoon ground cinnamon Brings warm spiciness.
  • 0.5 cups cold unsalted butter (cubed) Binds the topping.

Equipment

  • 9×9-inch baking pan
  • Medium Bowl
  • large mixing bowl
  • Spatula
  • whisk
  • Pastry Cutter

Method
 

Step-by-Step Instructions for Rhubarb Coffee Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or cooking spray and lightly flour the surface.
  2. In a medium bowl, mix together 1 cup of flour, ¾ cup of brown sugar, and 1 teaspoon of cinnamon. Cut in ½ cup of cold, cubed unsalted butter until crumbly. Chill in the refrigerator.
  3. In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  4. In another bowl, beat 2 large eggs and 1 cup of granulated sugar together until light and fluffy. Add in 1 cup of buttermilk, ½ cup of melted and cooled unsalted butter, and 1 teaspoon of vanilla extract. Mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Gently fold in 2 cups of chopped rhubarb until evenly distributed.
  7. Pour the batter into the prepared baking pan. Sprinkle the chilled cinnamon streusel on top. Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For a unique twist, consider substituting rhubarb with other fruits like strawberries or apples.

Tried this recipe?

Let us know how it was!