If you’re dreaming of a cake that’s just as happy at brunch as it is at dessert, let me introduce you to Rhubarb Streusel Coffee Cake. Tart and juicy rhubarb tucked inside a fluffy, tender crumb, all topped with a buttery brown sugar streusel—this cozy coffee cake captures the fresh flavors of spring and delivers them in the most comforting way. Whether you’re sharing a pot of coffee with friends or sneaking an afternoon treat, you’ll love every soft, cinnamon-laced bite of this crowd-pleaser.
Ingredients You’ll Need
The beauty of Rhubarb Streusel Coffee Cake is in its simplicity. A handful of trusty pantry staples builds the batter, while fresh rhubarb and a nutty streusel bring zing and texture to every bite. Here’s why each ingredient deserves its spot in the lineup:
- All-purpose flour: Gives the cake its structure and a tender crumb—don’t overmix for the softest texture!
- Baking powder & baking soda: Team up to help the cake rise beautifully with just enough lift.
- Salt: Highlights all the sweet and tangy flavors without being obvious.
- Unsalted butter (softened): Adds rich flavor and moisture, making the crumb melt-in-your-mouth good.
- Granulated sugar: Provides just the right sweetness to balance the rhubarb’s tartness.
- Eggs: Bind everything together and help create a light, tender cake.
- Vanilla extract: Brings warmth and a bakery-style aroma that’s irresistible.
- Sour cream: Keeps the cake moist and tangy, plus it makes the crumb super soft.
- Chopped fresh rhubarb: The star! Its tart pop is what makes this coffee cake sing. Use the pinkest stalks for great color.
- Brown sugar (for streusel): Adds molasses-y depth and sweet crunch to the topping.
- All-purpose flour (for streusel): Helps form perfect, crisp crumbs on top.
- Ground cinnamon (for streusel): Warms up every bite with cozy spice.
- Cold unsalted butter (for streusel): Ensures your topping is crumbly and golden—not greasy.
- Chopped walnuts or pecans (optional, for streusel): Lend a nutty crunch if you’re in the mood (and they play well with rhubarb!)
How to Make Rhubarb Streusel Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. This ensures your cake bakes evenly right from the start. Take a 9×13-inch baking dish and grease it generously—use butter or nonstick spray—to prevent any sticky situations later when you want to serve those perfect slices.
Step 2: Mix Up the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Whisking not only combines everything, but also fluffs up the flour, helping you achieve that cloud-like crumb so signature to this coffee cake.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This magic step incorporates air, which is key for a soft, tender cake. You’re looking for a pale, creamy mixture—don’t rush it!
Step 4: Add Eggs and Vanilla
One at a time, add the eggs to your butter-sugar mixture, mixing well after each addition. Then stir in the vanilla extract. This helps everything emulsify smoothly so your batter stays soft, not dense.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low or by hand, add the dry ingredients in thirds, alternating with sour cream. Begin and end with the dry mixture. Mix just until combined—no more—to keep the crumb delicate.
Step 6: Fold in the Rhubarb
Switch to a spatula and gently fold in the chopped fresh rhubarb. You want those gorgeous pink pieces distributed without crushing them or overmixing the batter.
Step 7: Make the Streusel Topping
In a small bowl, stir together the brown sugar, flour, and cinnamon. Add cold, cubed butter and cut it in with your fingers or a pastry cutter until the mixture forms pea-sized crumbs. Stir in the chopped nuts if using—they’ll toast up beautifully in the oven.
Step 8: Assemble and Bake
Spread your batter evenly into the prepared baking dish—an offset spatula works wonders here. Sprinkle the streusel topping generously over the surface, covering every corner for maximum crunch. Slide the pan into the oven and bake for 40 to 45 minutes, until a toothpick inserted in the center emerges clean or with only a few moist crumbs. The house will smell amazing!
Step 9: Cool (Just a Bit) and Serve
Let your Rhubarb Streusel Coffee Cake cool in the pan for about 15 minutes. It slices best when slightly warm, and the flavors mellow beautifully as it rests. Enjoy while it’s still a little steamy or wait until it’s fully cool—either way is delicious!
How to Serve Rhubarb Streusel Coffee Cake
Garnishes
Add a final flourish to your cake with a light dusting of powdered sugar or a simple vanilla glaze. Fresh strawberries or thin rhubarb ribbons on the platter create a truly springtime vibe, while a dollop of softly whipped cream takes each slice up a notch.
Side Dishes
Pair a slab of Rhubarb Streusel Coffee Cake with something light and fresh, like a fruit salad or citrus wedges, to play up the cake’s brightness. For a true brunch spread, offer Greek yogurt, crisp bacon, or a hot pot of strong coffee to round out the meal beautifully.
Creative Ways to Present
For something extra special, cut the cake into squares and arrange on a tiered stand for an afternoon tea. Or, dress up each serving with an edible flower or candied rhubarb strip for a garden party effect. Individual ramekins make adorable mini-cakes perfect for personalized servings at bridal or baby showers.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. The sour cream keeps it moist, and it’s just as tasty the day after baking—maybe even more so as the flavors mingle.
Freezing
If you want to enjoy this treat later, Rhubarb Streusel Coffee Cake freezes beautifully. Once completely cool, slice it up and layer with parchment paper in a freezer-safe container or bag. It’ll keep its flavor and texture for up to 2 months.
Reheating
To gently reheat slices, pop them in a low oven (about 300°F) for 10–15 minutes or microwave individual pieces for 15–20 seconds. This brings back that just-baked softness and releases those wonderful buttery aromas all over again.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Let frozen rhubarb thaw completely and drain off any excess liquid before folding it into the batter. This will prevent the cake from getting too soggy and ensures a beautifully tender crumb.
What if I don’t have sour cream?
If you’re out of sour cream, you can substitute with an equal amount of plain Greek yogurt or full-fat plain yogurt. Both add the tangy richness that helps make this coffee cake so moist and tender.
Do I have to use nuts in the streusel topping?
Nope! The nuts are entirely optional. If you have an allergy or just prefer your Rhubarb Streusel Coffee Cake nut-free, simply leave them out—the still-crunchy streusel will be just as delicious without them.
How do I know if my cake is done baking?
The cake is perfectly baked when a toothpick inserted into the center comes out clean or with only a few tiny moist crumbs. The top will be golden, and the kitchen will smell irresistible!
Can I make Rhubarb Streusel Coffee Cake in advance?
Yes, in fact this cake holds up wonderfully if made a day ahead. Simply bake and cool as directed, then cover and store at room temperature. The flavors will have time to blend, making each slice even better the next morning.
Final Thoughts
I genuinely hope you’ll give this Rhubarb Streusel Coffee Cake a spot on your table soon. It’s the kind of nostalgic, crowd-pleasing treat that brings a smile to any gathering—or morning solo coffee. If you love the contrast of tart rhubarb and crumbly sweet streusel as much as I do, you’re in for a repeat-worthy recipe you’ll want to share with all your favorite people.
Print
Rhubarb Streusel Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of spring with this Rhubarb Streusel Coffee Cake. With a moist sour cream cake base studded with tangy rhubarb and topped with a crunchy cinnamon streusel, this cake is perfect for breakfast or a sweet treat any time of day.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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
- 1 1/2 cups chopped fresh rhubarb
Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Add the dry ingredients in thirds, alternating with sour cream, mixing just until combined. Gently fold in the chopped rhubarb. Spread the batter evenly into the prepared baking dish.
- Make the streusel: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in nuts if using. Sprinkle the streusel evenly over the batter.
- Bake: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- This cake is delicious served warm or at room temperature.
- For added sweetness, drizzle with a simple vanilla glaze after baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
