Why You’ll Love This Recipe

Rhubarb Streusel Coffee Cake combines tart, juicy rhubarb with a soft, tender crumb and a buttery streusel topping for a satisfying contrast of textures and flavors. Perfect for breakfast, brunch, or dessert, this cozy cake is easy to make and ideal for showcasing fresh seasonal rhubarb in a crowd-pleasing way.

ingredients

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

For the cake

fresh rhubarball-purpose floursugarbaking powdersaltunsalted buttereggsvanilla extractbuttermilk

For the streusel topping

brown sugarsugarall-purpose floursaltunsalted butter (cold and cubed)cinnamon

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.

In a medium bowl, prepare the streusel by mixing brown sugar, sugar, flour, cinnamon, and salt.

Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.

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

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

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

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, until just combined.

Fold in the chopped rhubarb gently.

Spread the batter evenly into the prepared baking dish.

Sprinkle the streusel mixture evenly over the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan before slicing and serving.

Servings and timing

This recipe yields approximately 12–16 servings.Preparation time: 20 minutesBaking time: 45–50 minutesCooling time: 20 minutesTotal time: 1 hour 25–30 minutes

Variations

Add chopped walnuts or pecans to the streusel for extra crunch.

Use a mix of rhubarb and strawberries for added sweetness.

Swap buttermilk with sour cream or plain yogurt for a richer texture.

Dust with powdered sugar or drizzle with a simple glaze before serving.

storage/reheating

Store Rhubarb Streusel Coffee Cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.To reheat, warm individual slices in the microwave for 15–20 seconds or enjoy cold for a quick snack.This cake also freezes well—wrap tightly and freeze for up to 2 months.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it well before adding to the batter to avoid excess moisture.

Is the streusel topping crunchy?

Yes, it bakes into a crumbly, slightly crunchy layer that contrasts beautifully with the soft cake.

Can I reduce the sugar?

You can slightly reduce the sugar in the batter if desired, but the streusel topping benefits from the full amount.

What if I don’t have buttermilk?

Substitute with milk plus lemon juice or vinegar—1 tablespoon per cup of milk.

Can I bake this in a different pan?

Yes, two 8-inch square pans or a bundt pan can work—adjust the baking time accordingly.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for baking.

Is this cake good for brunch?

Absolutely! It pairs perfectly with coffee or tea and makes a great addition to a breakfast spread.

Can I add fruit besides rhubarb?

Yes, diced apples, raspberries, or strawberries work well alongside or in place of rhubarb.

Can I double the streusel?

Yes, if you love extra crumble topping, feel free to make 1.5x or 2x the streusel.

How do I know when it’s done?

The top should be golden brown, and a toothpick inserted in the center should come out clean.

Conclusion

Rhubarb Streusel Coffee Cake is the perfect way to highlight tart seasonal rhubarb in a soft, buttery cake topped with an irresistible cinnamon crumb. Whether for a cozy weekend breakfast or a sweet treat any time of day, this cake delivers comfort and flavor in every bite.