If you’re looking for a cozy, bakery-style treat that celebrates seasonal produce, this Rhubarb Coffee Cake Recipe is just what your spring brunch or afternoon coffee needs. With a tender, buttery crumb, pockets of tart rhubarb, and a golden streusel topping, this cake is the perfect balance of sweet, tangy, and comforting.
Whether you’re working with freshly harvested rhubarb or using up frozen stalks, this easy rhubarb coffee cake delivers big flavor without complicated steps. It’s the kind of bake that makes your kitchen smell like heaven—and disappears quickly once sliced.
Table of Contents
Print Recipe
Rhubarb Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla.
- Mix in the dry ingredients alternately with sour cream (or yogurt), starting and ending with dry ingredients. Fold in chopped rhubarb.
- Spread batter evenly into prepared baking dish.
- For the streusel, mix flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan on a wire rack before slicing. Serve warm or at room temperature.
Notes
Why You’ll Love This Rhubarb Coffee Cake Recipe
Perfect Balance of Sweet & Tart
The slight sourness of rhubarb cuts through the sweetness of the batter and crumble topping, creating a delightful contrast in every bite.
Simple Ingredients
This easy rhubarb cake uses pantry basics—flour, sugar, butter, and eggs—along with seasonal rhubarb for a fuss-free but flavorful result.
Make Ahead Friendly
It stays moist for days, making it a great option for prepping ahead for brunches, potlucks, or weekday snacks.
Ingredients You’ll Need
Here’s what you need for both the cake and streusel:
For the Cake Batter:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1½ cups chopped rhubarb (fresh or frozen)
For the Streusel Topping:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ cup cold butter, cubed
For nut butter lovers, check out How to Make Pistachio Butter – Easy, Creamy & Healthy Recipe for a spreadable addition to your morning routine.
How to Make Rhubarb crumb Cake – Step-by-Step Instructions
Step 1: Make the Crumb Topping
In a small mixing bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until you get a coarse, crumbly texture. Place the mixture in the refrigerator while you prepare the cake batter.
Step 2: Prepare the Dry Mix
In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Set this aside—it will be folded into the wet ingredients shortly.
Step 3: Beat the Butter and Sugar
Using a hand mixer or stand mixer, cream the softened butter and sugar until light and fluffy. One at a time, add the eggs and beat well. Stir in the vanilla extract for added aroma and depth.
Step 4: Combine Wet and Dry Ingredients
Gradually mix in the dry ingredients in two parts, alternating with spoonfuls of sour cream (or Greek yogurt). Stir gently and stop mixing as soon as the batter comes together to prevent overworking it.
Step 5: Add the Rhubarb
Fold in the chopped rhubarb carefully to ensure even distribution. The batter will be thick—this is normal.
Step 6: Assemble and Bake
Scoop the batter into a greased or parchment-lined 9×9-inch baking dish. Smooth the top with a spatula, then evenly scatter the chilled streusel topping over the surface.
Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool in the pan for 15 minutes before slicing and serving.
Expert Tips for Rhubarb Coffee Cake Success
- Using Frozen Rhubarb: If you’re baking with frozen rhubarb, be sure to thaw it fully and blot away excess moisture with paper towels before adding it to the batter.
- Gentle Mixing Is Key: Overmixing can make your cake tough. Combine just until the ingredients are incorporated.
- Level the Batter: Smoothing the batter evenly in the pan helps the crumb topping bake up crisp and uniform.
- Storing Leftovers: This coffee cake keeps well in an airtight container at room temperature for up to 4 days. You can also refrigerate it for up to 6 days for maximum freshness.
Looking for more nutrient-dense baking ideas? Try their Banana Oat Bread – The Best 5-Ingredient Healthy Recipe Ever for a naturally sweetened alternative.
Flavor Variations
This moist coffee cake is super flexible. Try these twists:
Strawberry Rhubarb
Replace ½ cup of rhubarb with chopped strawberries for a fruity twist.
Lemon Zest Boost
Add 1 tsp lemon zest to the batter for brightness.
Nutty Streusel
Mix chopped walnuts or almonds into the crumble for added crunch.
Want more seasonal inspiration? Explore our Coconut Date Cake for a naturally sweet treat.
Serving Suggestions
This rhubarb crumb cake pairs well with:
- A hot cup of coffee or earl grey tea
- A scoop of vanilla yogurt for breakfast
- Whipped cream or ice cream for dessert
- Fresh berries or a drizzle of honey on top
It’s an ideal treat for Mother’s Day brunch, weekend coffee breaks, or spring potlucks.
Pair your coffee cake with a warm drink like this Vanilla Chai Latte – Spiced and Creamy to complete the perfect brunch spread.
Nutritional Snapshot (Per Slice – Serves 9)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Sugar | ~22g |
| Carbs | ~36g |
| Protein | ~5g |
| Fat | ~15g |
For a lighter version, swap butter for Greek yogurt in the batter and reduce sugar in the streusel.
FAQs – sour cream Coffee Cake
Can I make this ahead of time?
Yes! It stores well for 4–5 days and stays moist. You can also freeze it for up to 2 months.
What’s the best way to freeze it?
Wrap slices individually in plastic wrap, then foil. Thaw overnight in the fridge or gently warm in the oven.
Do I need to peel rhubarb?
No—just trim and wash well. The skin softens while baking and gives the cake a beautiful pink color.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if your mix doesn’t already contain it.
Can I double the recipe?
Absolutely—bake in a 9×13 pan and adjust baking time to 50–55 minutes.
Conclusion
This Rhubarb Coffee Cake Recipe is everything you want in a homemade treat—tender, flavorful, and bursting with seasonal charm. It’s easy enough for a weekday bake but pretty enough to serve guests. With its golden crumble top and bright rhubarb flavor, it’s a spring staple that delivers comfort in every bite.
Don’t miss our Mexican Street Corn Pasta Salad for another crowd-pleasing seasonal favorite.