Rhubarb Streusel Coffee Cake Recipe
If there’s one treat that brings all the comfort of spring and the charm of a family brunch to your table, it’s this Rhubarb Streusel Coffee Cake. The perfect balance of tart rhubarb and buttery crumble, snuggled around a tender, rich crumb, makes each bite pure joy. Whether you’re looking to brighten up a weekend breakfast with friends or cozy up with a sweet slice and a cup of coffee, this cake has you covered. Every forkful bursts with nostalgia and fresh, punchy flavor, making Rhubarb Streusel Coffee Cake a must-bake for rhubarb lovers and streusel fans alike.
Ingredients You’ll Need
Let’s talk about the simple but essential ingredients that make this Rhubarb Streusel Coffee Cake truly unforgettable. Each item plays its part—some bringing creaminess, others tang, and a few offering a caramel-kissed crunch on top. Here’s what you’ll need to gather for cake perfection:
- All-purpose flour: Creates a sturdy but soft base for the cake to hold all that juicy rhubarb.
- Baking soda: Lifts the batter, helping it bake up light and fluffy.
- Salt: Just enough to balance the sweetness and make all the other flavors pop.
- Unsalted butter (softened and cold): Gives the cake richness and the streusel its irresistible, crumbly texture.
- Granulated sugar: Sweetens the cake and helps it brown beautifully.
- Eggs: Add structure and richness, making the crumb extra tender.
- Vanilla extract: Infuses the batter with a warm background note that tastes like home.
- Sour cream: The secret to a super-moist, tangy crumb—don’t skip it!
- Chopped fresh rhubarb: The hero ingredient, delivering bright, punchy tartness and stunning pops of color.
- Brown sugar: Lends a deep, caramel flavor to the streusel, pairing perfectly with rhubarb’s zing.
- Ground cinnamon: Adds warmth and spice that ties the whole cake together.
How to Make Rhubarb Streusel Coffee Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray; this ensures the cake releases easily and keeps every gorgeous crumb intact.
Step 2: Combine Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, and salt. This step guarantees even rising and a uniformly tender crumb throughout your Rhubarb Streusel Coffee Cake. Whisking also removes lumps, which means you won’t accidentally bite into a clump of baking soda!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this might take a few minutes, but don’t rush it! Creaming creates little air pockets that make your cake rise beautifully in the oven.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This gradual approach keeps your batter smooth and makes the final cake more tender.
Step 5: Mix in Dry Ingredients and Sour Cream
Add the dry ingredients to the wet mixture in batches, alternating with dollops of sour cream. Start and end with the flour mixture, mixing just until combined. This gentle folding preserves air in the batter, making your Rhubarb Streusel Coffee Cake delightfully soft.
Step 6: Fold in the Rhubarb
Now for the star! Gently fold in the chopped fresh rhubarb, aiming for an even distribution. This keeps each bite lively with tart, juicy bursts. Try not to overmix—the rhubarb should stay chunky and bright.
Step 7: Spread Batter into Pan
Scrape the batter into your prepared pan, smoothing the top with a spatula. The batter will be thick, so don’t worry if it takes a little coaxing to get it into every corner!
Step 8: Make the Streusel Topping
In a small bowl, stir together brown sugar, flour, and ground cinnamon. Cut in the cold cubed butter using a pastry blender or a fork until the mixture resembles coarse crumbs. This is the magic that will turn into a crackly, golden topping.
Step 9: Add Streusel and Bake
Sprinkle the streusel evenly over your cake batter, covering every inch. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. The aroma as it bakes is downright irresistible!
Step 10: Cool and Enjoy
Let the cake cool in the pan for at least 15 minutes. It’s hard to wait, but it’s worth it—this helps the pieces hold together beautifully when you slice and serve.
How to Serve Rhubarb Streusel Coffee Cake
Garnishes
A little garnish goes a long way! Dust your warm Rhubarb Streusel Coffee Cake with powdered sugar, or top each slice with whipped cream for a dreamy finish. If you love texture, a few chopped toasted nuts sprinkled over the streusel just before serving add crunch and elegance.
Side Dishes
This cake pairs wonderfully with creamy sides like Greek yogurt, a scoop of vanilla ice cream, or even a dollop of tangy mascarpone. For a comforting brunch, serve with scrambled eggs and fresh berries to bring out the garden-fresh flavor of the rhubarb.
Creative Ways to Present
For a fun twist, cut the cake into bite-sized squares and serve as part of a dessert platter. Individual ramekins make adorable single servings for showers or parties. If you’re in a gifting mood, wrap up slices in parchment and gift them with a handwritten recipe card—instant kitchen joy!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Rhubarb Streusel Coffee Cake (lucky you!), cover the pan tightly with foil or transfer slices to an airtight container. It keeps wonderfully at room temperature for up to three days, and the flavor only deepens.
Freezing
Wrap individual squares or the entire cake (well cooled) in a double layer of plastic wrap, then foil. Freeze for up to two months. Thaw overnight in the refrigerator, and your coffee cake will taste as fresh as the day it was baked.
Reheating
To rewarm, microwave individual slices for 20–30 seconds or pop the whole pan in a 300°F oven loosely covered with foil for 10–15 minutes. This refreshes the crumb and revives that just-baked aroma—an irresistible treat for any time of day.
FAQs
Can I use frozen rhubarb in this recipe?
Absolutely! Just thaw the rhubarb fully and pat dry before using to prevent excess moisture from making the cake soggy.
What other fruit could I add to Rhubarb Streusel Coffee Cake?
Try mixing in sliced strawberries or raspberries with the rhubarb for a berry-rhubarb twist. Blueberries work beautifully too for added sweetness and color.
Can I make this cake gluten-free?
Yes, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. The results are every bit as scrumptious, with just a touch more tenderness in the crumb.
How do I know when the cake is done?
The top should be golden brown, and a toothpick inserted in the center will come out clean or with a few moist crumbs. Be patient and avoid opening the oven too often for best results.
Can I make Rhubarb Streusel Coffee Cake in advance for a party?
Definitely! Bake it the day before, cover tightly, and store at room temperature. The flavors meld and deepen overnight, making it even better the next day.
Final Thoughts
If you haven’t baked a Rhubarb Streusel Coffee Cake yet, consider this your gentle nudge to make it a weekend project. It’s easy, rewarding, and absolutely bursting with spring flavor. So grab some fresh rhubarb and get ready for a coffee cake that’s sure to become a family favorite—one slice is all it takes!
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Rhubarb Streusel Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Streusel Coffee Cake is a delightful combination of tangy rhubarb, tender cake, and crunchy streusel topping. Perfect for a spring breakfast or as a dessert, this cake is sure to please with its balance of sweet and tart flavors.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped fresh rhubarb
For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter: Whisk together flour, baking soda, and salt. Cream butter and sugar, then add eggs and vanilla. Mix in dry ingredients and sour cream, then fold in rhubarb. Spread batter in the pan.
- Make the streusel topping: Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake: Bake for 40–45 minutes until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- You can add chopped nuts like pecans or walnuts to the streusel for extra crunch.
- This cake stores well at room temperature for 2–3 days or can be frozen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
