Why You’ll Love This Recipe

Rhubarb Streusel Coffee Cake is a delightful balance of sweet and tart, featuring tender cake layered with tangy rhubarb and topped with a buttery, crumbly streusel. Perfect for breakfast, brunch, or a cozy afternoon snack, this cake is a comforting seasonal treat that showcases rhubarb in the most delicious way.

ingredients

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

flourgranulated sugarsaltbaking powderbaking sodabuttereggsour creamvanilla extractchopped rhubarbground cinnamonground nutmegbrown sugar

directions

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

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

In a separate bowl, cream the butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Fold in the chopped rhubarb and spread the batter evenly into the prepared pan.

In a small bowl, mix together brown sugar, flour, cinnamon, nutmeg, and cold butter until the mixture resembles coarse crumbs.

Sprinkle the streusel topping evenly over the batter.

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

Allow to cool before slicing and serving.

Servings and timing

This recipe yields approximately 12–16 servings.Preparation time: 20 minutesBaking time: 40–45 minutesCooling time: 15 minutesTotal time: 1 hour 15 minutes

Variations

Add chopped nuts to the streusel for extra crunch.

Include a drizzle of vanilla glaze for a sweeter finish.

Substitute part of the rhubarb with strawberries for a fruity twist.

Use Greek yogurt instead of sour cream for a slightly tangier taste.

storage/reheating

Store Rhubarb Streusel Coffee Cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days for extended freshness.Reheat individual slices in the microwave for 15–20 seconds to enjoy warm.

FAQs

Can I use frozen rhubarb?

Yes, just be sure to thaw and drain it well to avoid excess moisture in the batter.

Is this cake very sweet?

The cake has a balanced sweetness, with the tartness of rhubarb and the rich streusel adding depth.

Can I freeze this coffee cake?

Absolutely, it freezes well. Wrap tightly and store for up to 2 months. Thaw at room temperature before serving.

Can I make this gluten-free?

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

Can I use buttermilk instead of sour cream?

Yes, but the texture may be slightly less rich and more airy.

What kind of pan should I use?

A 9×13-inch rectangular pan works best for even baking and easy slicing.

Does the streusel stay crunchy?

It has a buttery crunch on top but softens slightly over time.

Can I double the recipe?

Yes, bake in two pans or one larger pan and adjust baking time accordingly.

Conclusion

Rhubarb Streusel Coffee Cake is a delicious way to celebrate rhubarb season with a moist, tender crumb and a satisfying crunchy topping. Whether served as a morning pick-me-up or an afternoon indulgence, this cake brings a rustic charm and rich flavor that’s hard to resist. Give it a try—you might just find a new seasonal favorite.