Rhubarb Streusel Coffee Cake is a moist and tender cake layered with tart rhubarb and topped with a buttery cinnamon streusel. Perfect for spring and early summer, this comforting treat pairs wonderfully with coffee or tea, making it ideal for brunches, gatherings, or an indulgent snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsour creamsaltbaking soda vanillachopped rhubarbbrown sugarground cinnamon

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, salt, and baking soda.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.

Fold in the chopped rhubarb until evenly distributed.

Pour the batter into the prepared baking dish and smooth the top.

In a small bowl, combine brown sugar, flour, cinnamon, and cold butter to make the streusel topping. Use a fork or fingers to mix until crumbly.

Sprinkle the streusel evenly over the cake batter.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 40-45 minutesCooling time: 15 minutesTotal time: 70-75 minutes

Variations

Add chopped nuts like pecans or walnuts to the streusel for added crunch.

Mix in a handful of fresh strawberries with the rhubarb for a sweet-tart combo.

Top with a simple glaze made of powdered sugar and milk for extra sweetness.

Use Greek yogurt instead of sour cream for a slight tang and added protein.

storage/reheating

Store Rhubarb Streusel Coffee Cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week or freeze slices for up to 2 months.To reheat, microwave individual slices for 15-20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it well before using to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely, it keeps well and can be made a day in advance.

What does rhubarb taste like?

Rhubarb has a tart, slightly tangy flavor that balances well with sweet cake and streusel.

Can I reduce the sugar?

Yes, but note that rhubarb is quite tart, so reducing sugar may affect the overall taste.

Can I use a different fruit?

Yes, apples, peaches, or berries can substitute, though the flavor profile will change.

Why is my streusel not crumbly?

Make sure your butter is cold and not over-mixed into the dry ingredients.

Is this cake suitable for breakfast?

Yes, it’s commonly enjoyed as a breakfast or brunch cake.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

Can I bake this in a round pan?

Yes, a 10-inch round or springform pan will work; adjust baking time accordingly.

What type of sour cream is best?

Full-fat sour cream gives the best texture and richness.

Conclusion

Rhubarb Streusel Coffee Cake is a cozy, flavorful dessert that showcases the tangy charm of rhubarb with the sweet crunch of a streusel topping. Whether served warm with coffee or as an afternoon snack, it’s a crowd-pleaser you’ll want to make every rhubarb season.