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–+ servings

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!
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 12
Calories: 352kcal
Author: Cathy Trochelman

Ingredients

Coffee Cake

  • 2 cups rhubarb chopped
  • 1 cup granulated sugar divided
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup butter
  • 1 large egg
  • 3/4 cup milk

Streusel Topping

  • 1 cup granulated sugar
  • 2/3 cup all purpose flour
  • 1/2 cup butter
  • 1 1/2 teaspoons cinnamon

Instructions

  • Preheat oven to 350° F.
  • In a small bowl, combine chopped rhubarb and 1/4 cup sugar. Stir and set aside.
  • In a large bowl, combine 1/4 cup softened butter and 3/4 cup granulated sugar. Cream together using a hand mixer. Add 3/4 cup milk and 1 egg and beat until smooth.
  • In a separate bowl, combine 2 cups all purpose flour flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just blended.
  • Stir in the rhubarb.
  • Spoon the batter into a greased 8×8 inch pan.
  • Prepare the streusel topping by combining 1 cup granulated sugar, 2/3 cup all purpose flour, 1/2 cup softened butter and 1 1/2 teaspoons cinnamon in a small bowl. Mix using a fork until large chunks form.
  • Sprinkle topping over batter.
  • Bake at 350° for 50 minutes or until golden brown. Remove to a wire rack to cool completely.

Notes

Recipe Variations

  • Use gluten free flour for a gluten free dessert
  • Add chopped walnuts or pecans for extra crunch
  • Add nutmeg, cardamom, or extra cinnamon
  • Add cinnamon to the batter AND the topping
  • Use brown sugar instead of granulated sugar
  • Add sliced strawberries for strawberry rhubarb coffee cake
  • Add oats to the streusel topping

Storing & Freezing

Coffee cake can be stored, covered, at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks. Coffee cake can also be wrapped in plastic wrap or foil, transferred to a freezer safe container, and frozen for up to 3 months

Nutrition

Calories: 352kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 250mg | Potassium: 173mg | Fiber: 1g | Sugar: 34g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg