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

Rhubarb Coffee Cake

  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 8-10


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



  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1/2 cup (115g) full-fat or light sour cream (not fat-free)
  • 1 tsp vanilla
  • 1 cup (125g) rhubard, chopped into 1/4″ pieces


  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp (30ml) unsalted butter, melted


  1. Preheat oven to 350F. Grease a 8″ or 9″ springform pan. Set aside.
  2. Toss together the flour, baking powder, baking soda and salt. Set aside.
  3. Using an electric mixer, beat together the butter and sugar until combined. Then beat in the egg, followed by the sour cream and vanilla. Beat until smooth.
  4. Stir in the flour until just combined. Batter will be thick. Spread the batter into the prepared baking pan. Layer the rhubarb on top.
  5. To make the streusel: toss together the flour, sugar and cinnamon. Add in the melted butter and mix everything together until all is moistened. Sprinkle on top of cake.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.


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.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: rhubarb cake, rhubarb recipe, coffee cake