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.

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.

A rhubarb coffee cake on a white marble serving plate.

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) process shots of how to make coffee cake

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

coffee cake batter topped with rhubarb and streusel

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. A slice of rhubarb coffee cake on a white and pink plate with a piece on a fork.

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Rhubarb Coffee Cake

  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 10
  • Category: dessert
  • Method: bake
  • Cuisine: American

Description

This is a moist sour cream coffee cake studded with beautiful pieces of rhubarb and topped with a sweet-cinnamon streusel.


Ingredients

Streusel

  • 1/2 cup (63g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar, lightly packed
  • 1/2 tsp ground cinnamon
  • 3 tbsp (45ml) unsalted butter, melted

Cake

  • 1 & 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (75g) unsalted butter, softened
  • 2/3 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup (115g) full-fat or light sour cream (not fat-free)
  • 2 cups (250g) rhubarb, chopped into 1/4″ pieces

Instructions

  1. Preheat oven and grease a 9″ springform pan.
  2. In a small bowl, mix together the flour, sugars, and cinnamon. Stir in the melted butter until all is moist and crumbly. Set aside.
  3. In a medium bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs, one at a time, then vanilla.
  5. Stir in half of the flour mixture, followed by the sour cream, and then the remaining flour mixture until just combined.
  6. Transfer the batter to the prepared pan and spread it out evenly with an offset spatula. Top with the rhubarb and sprinkle evenly with streusel.
  7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

This cake can be stored in an airtight container or wrapped in saran and stored in the fridge for up to 3 days. Best served the day of or the day after.

Keywords: rhubarb coffee cake, rhubarb crumb cake

Recipe adapted from Season & Suppers.

This is a tender and moist sour cream coffee cake topped with gorgeous chunks of rhubarb and a sweet-cinnamon streusel. #rhubarbcake #coffeecake #cinnamonstreusel

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