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Rhubarb Coffee Cake Recipe

Rhubarb Coffee Cake

A tender, buttery coffee cake bursting with tart rhubarb and topped with a cinnamon-sugar streusel. Perfect for brunch or an afternoon treat!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 squares
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 1.5 cups chopped rhubarb fresh or frozen
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold unsalted butter cubed

Equipment

  • 9-inch square baking dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking dish.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. 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.
  4. Mix in the dry ingredients alternately with sour cream (or yogurt), starting and ending with dry ingredients. Fold in chopped rhubarb.
  5. Spread batter evenly into prepared baking dish.
  6. For the streusel, mix flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over batter.
  7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in pan on a wire rack before slicing. Serve warm or at room temperature.

Notes

Fresh or frozen rhubarb can be used. If using frozen, no need to thaw. This cake keeps well covered at room temperature for 2 days, or refrigerated up to 4 days.