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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

  1. Preheat oven to 350° F.
  2. In a small bowl, combine chopped rhubarb and 1/4 cup sugar. Stir and set aside.
  3. 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.
  4. 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.
  5. Stir in the rhubarb.
  6. Spoon the batter into a greased 8×8 inch pan.
  7. 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.
  8. Sprinkle topping over batter.
  9. Bake at 350° for 50 minutes or until golden brown and toothpick inserted in center comes out clean. 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