Rhubarb Streusel Coffee Cake Recipe
If you’re craving something that perfectly balances sweet and tart, you’ll fall head over heels for this Rhubarb Streusel Coffee Cake Recipe. Every bite is a celebration of spring’s favorite stalk, tucked into a tender, buttery cake and topped with a golden, cinnamon-scented crumble. Whether you serve it as a show-stopping brunch treat or a comforting afternoon snack with coffee, this recipe will quickly become a staple in your kitchen. The irresistible combination of tangy rhubarb and crumbly streusel is truly unforgettable!
Ingredients You’ll Need
The beauty of this cake lies in its simple, familiar ingredients – each one plays a special role in creating the moist crumb, tangy pops of rhubarb, and that delightful crunchy topping. Let’s take a closer look at what you’ll need for this Rhubarb Streusel Coffee Cake Recipe:
- All-purpose flour: The sturdy base of both the cake and the streusel, giving structure and softness.
- Granulated sugar: Adds gentle sweetness to the batter and helps keep the cake moist.
- Unsalted butter (softened): Provides rich flavor and a tender, melt-in-your-mouth texture.
- Baking powder: Lends lightness and lift to the cake, ensuring a fluffy crumb.
- Baking soda: Reacts with the sour cream for extra rise and tenderness.
- Salt: Enhances all the flavors and balances the sweetness.
- Large egg: Binds everything together and adds richness.
- Sour cream: The secret to a super moist, slightly tangy cake.
- Vanilla extract: Rounds out the flavors with a warm, aromatic note.
- Chopped fresh rhubarb: The star ingredient – bright, tangy, and beautifully pink!
- Brown sugar (for streusel): Gives the topping a deep, caramel-like flavor.
- All-purpose flour (for streusel): Helps create those irresistible streusel crumbs.
- Cinnamon (for streusel): Adds classic warmth and spice to the topping.
- Unsalted butter (cold and cubed, for streusel): Essential for a crunchy, crumbly streusel finish.
How to Make Rhubarb Streusel Coffee Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C), ensuring it’s nice and hot for baking. Grease a 9×13-inch baking dish with a bit of butter or nonstick spray. This step ensures your beautiful cake will release easily and stay intact when you slice it.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick mix ensures your leaveners are evenly distributed, so your Rhubarb Streusel Coffee Cake Recipe bakes up light and even every time.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This is where the magic starts – creaming incorporates air, which makes your cake wonderfully tender. Don’t rush this step!
Step 4: Add Wet Ingredients
Now, add in the egg, sour cream, and vanilla extract, mixing until everything is smooth and well combined. The sour cream brings extra moisture and a slight tang, which pairs beautifully with the rhubarb.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be gentle here; overmixing can make the cake tough. The batter will be thick – that’s exactly what you want!
Step 6: Fold in the Rhubarb
Gently fold in the chopped fresh rhubarb. Every little piece will add a pop of tartness and color throughout the cake, making each slice look (and taste) irresistible.
Step 7: Spread Batter in Pan
Pour the batter into your prepared baking dish, using a spatula to spread it out evenly. Take a moment to smooth the top – this helps the streusel sit nicely and bake up golden brown.
Step 8: Make the Streusel Topping
In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture forms coarse, crumbly pieces. This streusel is what sets this Rhubarb Streusel Coffee Cake Recipe apart – don’t skimp!
Step 9: Top and Bake
Sprinkle the streusel topping generously over the batter. Pop the pan into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted into the center comes out clean. Let it cool slightly before serving; the aroma alone will have everyone hovering nearby!
How to Serve Rhubarb Streusel Coffee Cake Recipe
Garnishes
This cake is delicious on its own, but a light dusting of powdered sugar or a dollop of whipped cream can add a beautiful finishing touch. A few thin slices of fresh rhubarb or a sprinkle of cinnamon on top give it a bakery-worthy flair.
Side Dishes
For brunch, pair your Rhubarb Streusel Coffee Cake Recipe with fresh berries, creamy Greek yogurt, or even a scoop of vanilla ice cream for a decadent dessert. And, of course, don’t forget a steaming mug of your favorite coffee or tea to complete the experience.
Creative Ways to Present
Try baking the batter in individual ramekins for adorable single servings, or cut the cooled cake into bite-sized squares and serve on a tiered platter for a festive gathering. Drizzle with a simple vanilla glaze for extra wow factor at special occasions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cake tightly covered at room temperature for up to 2 days. The streusel stays crisp, and the cake remains moist and flavorful – perfect for sneaking a slice with your morning coffee.
Freezing
This Rhubarb Streusel Coffee Cake Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving for best results.
Reheating
To reheat, simply pop a slice in the microwave for about 15 seconds or warm in a low oven. This brings back the irresistible aroma and revives the cake’s tender crumb, making it taste freshly baked.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just be sure to thaw the rhubarb and drain off any excess moisture before folding it into the batter, so your cake doesn’t turn soggy.
Can I substitute Greek yogurt for sour cream?
Yes! Plain Greek yogurt works well in place of sour cream, adding the same moisture and tangy flavor to your Rhubarb Streusel Coffee Cake Recipe.
How do I know when the cake is done?
The cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). Start checking at the 40-minute mark.
Can I make this cake gluten-free?
You can substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The cake will be just as delicious, though the texture may be slightly different.
Is it possible to make this recipe dairy-free?
Definitely! Use your favorite plant-based butter and a non-dairy yogurt or sour cream alternative. The flavors of this Rhubarb Streusel Coffee Cake Recipe will still shine through.
Final Thoughts
If you’re searching for a cake that’s as beautiful as it is delicious, give this Rhubarb Streusel Coffee Cake Recipe a try. It’s the perfect way to highlight rhubarb’s unique flavor and share a little homemade joy with those you love. Trust me, one bite and you’ll be hooked!
Print
Rhubarb Streusel Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Streusel Coffee Cake combines tart, fresh rhubarb with a tender, moist cake base and a crunchy cinnamon-sugar streusel topping. Perfect for breakfast, brunch, or dessert, this easy-to-make coffee cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the egg, then mix in sour cream and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix just until everything is blended; avoid overmixing to keep the cake tender.
- Fold in Rhubarb: Gently fold the chopped fresh rhubarb into the batter, distributing evenly without crushing.
- Spread Batter: Spread the batter evenly in the prepared baking dish to ensure even cooking.
- Make Streusel Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
- Add Topping and Bake: Sprinkle the streusel topping evenly over the cake batter. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- If using frozen rhubarb, thaw fully and drain excess moisture before folding into the batter to prevent sogginess.
- This coffee cake pairs beautifully with freshly brewed coffee or a scoop of vanilla ice cream for an indulgent treat.
- Make sure to not overmix the batter once the dry ingredients are added to keep the cake soft and tender.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
