Rhubarb Coffee Cake

This incredible rhubarb coffee cake is moist and flavorful. Topped with a layer of tart jammy, rhubarb and sweet, buttery streusel, this cake is sure to become a new favorite! A slice of rhubarb coffee cake on a pink and white plate with another sliced plated and rest of the cake behind it.

Table of Contents

Why you’ll love this recipe:

Perfect Balance of Tart and Sweet: This recipe expertly balances the tartness of fresh, rosy rhubarb with just the right amount of sweetness. The tangy rhubarb filling nestled under a blanket of sweet streusel creates a harmonious blend of flavors that is both refreshing and satisfying.
Irresistible Streusel Topping: The streusel topping adds an irresistible texture and flavor to the cake. The crumbly mixture of flour, sugar, butter, and cinnamon creates a delightful crunch and a hint of warmth, elevating the taste and providing a wonderful contrast to the soft cake layer and jammy rhubarb.
Moist and Tender Texture: The inclusion of sour cream in the cake batter ensures a moist and tender texture. The combination of butter, eggs, and sour cream creates a rich and velvety crumb, making each bite of the coffee cake incredibly enjoyable.

Ingredients you’ll need:

AP flour
baking powder & baking soda
granulated & brown sugar
unsalted butter
eggs & sour cream
vanilla extract & cinnamon
rhubarb

How to make rhubarb coffee cake:

(the ingredient amounts are listed in the printable recipe card further below)

In a small bowl, mix together the flour, sugars, and cinnamon. Stir in the melted butter until all is moist and crumbly.
In a medium bowl, toss together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs and vanilla.
Stir in half of the flour mixture, followed by the sour cream, and then the remaining flour mixture until just combined.
Transfer the batter into a greased 9″ springform pan and spread it out evenly with an offset spatula. Top with the rhubarb.
Sprinkle evenly with streusel and bake at 350F for 40-45 minutes.

Substitutions & variations:

Rhubarb – Change it up by swapping half or all of the rhubarb for raspberries or strawberries.
Sour cream – can be substituted with plain Greek or regular yogurt
Streusel – If you don’t want to fuss with the streusel, you can omit it and simply sprinkle 2 tablespoons of sugar on top of the rhubarb before baking to compensate for the sweetness.
Springform pan – If you don’t have a springform pan, you can use a 9″ square or 9″ round baking pan.

How to serve:

Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream. Great accompanied with your favorite cup of coffee or tea.

FAQ:

Can I use frozen rhubarb instead of fresh rhubarb?

Yes, you can use frozen rhubarb instead of fresh. Just make sure to thaw it completely and drain any excess liquid before incorporating it into the recipe.

Can I make this recipe ahead of time?

Absolutely! This coffee cake can be made a day in advance. Once it’s cooled, cover tightly and store at room temperature.

Can I freeze this coffee cake?

Yes, you can freeze this coffee cake for later enjoyment. After it has completely cooled, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.