Rhubarb coffee cake with cinnamon streusel is a delightful twist on a classic comfort dessert, combining the tart brightness of fresh rhubarb with the warm, spiced sweetness of a buttery cinnamon topping. Perfectly moist and tender, this coffee cake strikes a beautiful balance between tangy and sweet, making it an ideal treat for breakfast, brunch, or an afternoon pick-me-up.
The crumble topping adds a satisfying crunch that pairs wonderfully with a hot cup of coffee or tea. Whether you’re celebrating rhubarb season or simply craving a cozy baked good, this cake offers a comforting bite of homemade goodness.
Table of Contents
Why You'll Love Rhubarb Coffee Cake
Perfect Balance of Sweet and Tart - The tangy rhubarb pairs beautifully with the sweet, spiced streusel, creating a flavor harmony that's both refreshing and comforting.
Buttery Cinnamon Streusel Topping - A generous layer of crumbly cinnamon streusel adds texture and warmth, turning every bite into a cozy treat.
Moist and Tender Crumb - Thanks to a rich batter, this coffee cake stays soft and moist, making it just as delicious the next day (if there are leftovers!).
Great for Any Time of Day - Whether you're serving it for brunch, enjoying a midday snack, or having dessert with coffee, this cake fits the occasion perfectly.
Easy to Make with Simple Ingredients - No fancy techniques required! This recipe utilizes pantry staples and fresh rhubarb to create a straightforward bake with impressive results.
Key Ingredients
- Rhubarb - The star of the show! Rhubarb adds a vibrant, tart contrast to the sweet cake. Fresh or frozen rhubarb works well, bringing a burst of seasonal flavor and a tender bite.
- All-Purpose Flour - Provides structure and a soft crumb, making the cake sturdy yet tender.
- Sugar - Granulated sugar sweetens the cake, while brown sugar in the streusel adds a deep, molasses-like richness and helps create a crisp, golden topping.
- Butter - Adds richness and moisture to both the cake and the streusel. Using cold butter in the topping ensures a crumbly, satisfying texture.
- Cinnamon - Warm and aromatic, cinnamon infuses the streusel with cozy spice that complements the tartness of the rhubarb.
- Eggs - Bind the ingredients and help the cake rise, contributing to its fluffy texture.
- Buttermilk - These acidic dairy ingredients keep the cake moist and tender, while also enhancing the flavor and balancing the sweetness.
- Baking Soda - Leavening agents that ensure a light, airy crumb.
- Vanilla Extract - Adds subtle depth and warmth to the cake’s flavor profile.
Substitutions and Variations
Substitutions:
- Frozen Rhubarb for Fresh - If fresh rhubarb isn’t in season, frozen works just as well. First, thaw and drain the cake to avoid excess moisture.
- Greek Yogurt for Sour Cream or Buttermilk - Plain Greek yogurt adds the same tang and moisture, making it a great swap without sacrificing texture.
- Gluten-Free Flour Blend for All-Purpose Flour - Use a 1:1 gluten-free baking mix if you need a gluten-free version. Check that it includes xanthan gum for best results.
- Vegan Butter and Flax Eggs - For a dairy-free or vegan version, use plant-based butter and substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
Variations:
- Add Strawberries or Apples - Mix in a handful of chopped strawberries or apples with the rhubarb for a sweeter, fruitier twist.
- Lemon Zest in the Batter - Add brightness by incorporating lemon zest into the batter - it enhances the tartness of the rhubarb beautifully.
- Nutty Streusel - Add chopped pecans, walnuts, or almonds to the streusel topping for extra crunch and flavor.
- Spiced Cake Base - Add a pinch of nutmeg, ginger, or cardamom to the cake batter for a more aromatic profile.
- Drizzle with Glaze - Finish the cooled cake with a simple vanilla or lemon glaze for extra sweetness and a polished look.
How to Make Rhubarb Coffee Cake
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F. Grease and flour a 9x9-inch baking pan (or line with parchment paper for easy removal).
Step 2: Make the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside in the fridge while you prepare the cake.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt.
Step 4: Combine All Wet Ingredients
In a large bowl of an electric mixer, beat eggs and sugar until light, fluffy, and pale yellow. Reduce the mixing speed to low and add buttermilk, cooled, melted butter, and vanilla extract.
Step 5: Combine Wet and Dry
Add the dry flour mixture ingredients to the wet mixture in three additions, mixing until just combined (don’t overmix).
Step 6: Fold in Rhubarb
Gently fold the chopped rhubarb into the batter until evenly distributed.
Step 7: Assemble and Bake
Pour the batter evenly into the prepared pan. Sprinkle the cinnamon crumb topping evenly over the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the cake cool in the pan for about 5 minutes, then transfer to a cooling wire rack to cool completely before slicing. Serve warm or at room temperature. Dust with powdered sugar or drizzle with a light glaze (optional).
For a full list of ingredients and instructions, see the recipe card below.
Serving Suggestions
Whether served simply or dressed up, this coffee cake shines as a comforting, flavorful treat that’s easy to love.
- With a Hot Beverage - Pair a warm slice with a cup of coffee, chai, or black tea for a classic and cozy combo. The bitterness of coffee balances the sweet and tart flavors of the cake perfectly.
- Topped with Whipped Cream or Yogurt – A dollop of lightly sweetened whipped cream or a spoonful of Greek yogurt adds a creamy contrast that complements the crumbly texture and enhances the flavor.
- Drizzled with Glaze – For extra sweetness and a polished look, drizzle the cooled cake with a simple glaze made of powdered sugar and milk or lemon juice.
- Served Warm with Ice Cream – Turn it into a dessert by gently warming a slice and serving it with a scoop of vanilla or cinnamon ice cream. The melty creaminess is a decadent treat.
- As Part of a Brunch Spread – This cake makes a lovely addition to a brunch table alongside fresh fruit, quiche, or savory pastries.
Frequently Asked Questions
Yes! Frozen rhubarb works well. Thaw it completely and drain off excess liquid before folding it into the batter to avoid a soggy cake.
No, peeling rhubarb is not necessary. The skin is tender and adds color. Just trim the ends and dice it into small, even pieces.
Absolutely! Wrap slices or the whole cooled cake tightly in plastic wrap and freeze for up to 3 months in the freezer. Thaw at room temperature or reheat in the oven.
Yes! Rhubarb pairs beautifully with strawberries, apples, or even raspberries. Just keep the total fruit amount similar to the original to maintain the cake’s structure.
How to Store Rhubarb Coffee Cake
Store it covered at room temperature for up to 2 days or up to 5 days in the refrigerator. Warm slices in the microwave for a just-baked texture.
Recipe Card
Rhubarb Coffee Cake (with Cinnamon Streusel!)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (melted and cooled)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped rhubarb
For the Cinnamon Streusel Topping:
- ⅓ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 oz. cold unsalted butter cubed
Instructions
- Prep Your Oven and Pan: Preheat your oven to 350°F. Grease and flour a 9x9-inch baking pan (or line with parchment paper for easy removal).
- Make the Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside in the fridge while you prepare the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Combine All Wet Ingredients: In a large bowl of an electric mixer, beat eggs and sugar until light, fluffy, and pale yellow in color. Reduce the mixing speed to low and add buttermilk, cooled, melted butter, and vanilla extract.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture in three additions, mixing until just combined (don’t overmix).
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed.
- Assemble and Bake: Spread the batter evenly into the prepared pan. Sprinkle the cinnamon streusel evenly over the top. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely before slicing. Serve warm or at room temperature. Dust with powdered sugar or drizzle with a light glaze (optional).
Notes
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