Rhubarb Coffee Cake

Perfectly moist, sweet rhubarb cake topped with a rich, buttery streusel topping. This Rhubarb Coffee Cake is delicious with a cup of coffee and always one of our springtime favorites!

Growing up, we always had a big rhubarb plant in our backyard. My mom used to make rhubarb crisp as a special summer treat… served warm, with vanilla ice cream on top. The only problem was that, as a child, I wanted nothing to do with rhubarb. Clearly I didn’t know what I was missing! Luckily my tastes have changed since then…and these days, passing up a rhubarb treat would be completely unheard of.

So when I looked outside the other day and noticed that my rhubarb was a bit overgrown, my mind started racing with all the delicious treats I could make. Rhubarb crisp, rhubarb pie, rhubarb bread, rhubarb jam… the possibilities are endless.

Eventually I landed on this rhubarb coffee cake, which is really no surprise at all. Because in addition to the most perfect rhubarb cake, this coffee cake has the BEST EVER crunchy, buttery streusel topping. Which, in my opinion, is the whole point of a coffee cake. And really… what better way to start your day than with a cup of coffee and a piece of cake!?

This recipe uses basic ingredients you likely have on hand, including rhubarb coated in granulated sugar to balance out the tartness. I added cinnamon for extra flavor, and it would also be delicious with ground nutmeg or cardamom. See “recipe variations” below for all my ideas and suggestions!

what you’ll need for this recipe

Rhubarb – I used 2 cups of fresh rhubarb, chopped and macerated in granulated sugar to soften and sweeten it. Feel free to add up to 1/2 cup more for extra rhubarb flavor.

Sugar – I used granulated sugar to sweeten the rhubarb and I also added extra to the coffee cake. Sugar is also used in the streusel topping to add sweetness and crunch.

Flour – All purpose flour is used in both the coffee cake and the topping. Substitute gluten free flour to make this gluten free.

Butter – Butter is also used in both the coffee cake and streusel topping. I used softened salted butter, but feel free to use unsalted.

Milk – 3/4 cup milk adds moisture to the cake. I used 2%, but any kind works fine.

Egg – Eggs add extra moisture and richness to the batter. I used 1 large egg.

Baking powder & salt – I added 2 1/2 teaspoons baking powder and 3/4 teaspoon salt for leavening and flavor. Omit the salt if you prefer.

Cinnamon – I added 1 1/2 teaspoons cinnamon to the streusel topping. Feel free to add more or less to taste. You can also add nutmeg, cardamom, or any of your favorite spices!

Streusel topping – The crunchy, buttery streusel topping makes this coffee cake!

how to make rhubarb coffee cake

Combine rhubarb & sugar. In a medium bowl, combine the chopped rhubarb and granulated sugar. Set aside.

Combine wet ingredients. In a separate bowl, combine 3/4 cup granulated sugar and 1/4 cup softened butter. Beat until creamy. Add the milk and egg and beat until smooth.

Combine the dry ingredients. In a third bowl, combine the granulated sugar, baking powder and salt. Add to the wet ingredients and mix until combined. Pour into a greased 8×8 inch baking pan.

Add the streusel topping. Make the streusel topping by combining 1 1/4 cups granulated sugar, 2/3 cup flour, 1/2 cup softened butter, and 1 1/2 teaspoons cinnamon. Use a fork to mix, then drop in large chunks on top of the batter in the pan.

Bake. Bake at 350°F for 50 minutes. Remove from oven and cool completely on a wire rack.