Rhubarb Streusel Coffee Cake Easy Recipe
This Rhubarb Streusel Coffee Cake is a moist, buttery cake layered with tart rhubarb and topped with a crunchy cinnamon streusel. Perfect for brunch or dessert.
Equipment
- 9x13-inch baking dish
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour for cake structure
- 1 cup granulated sugar for sweetness
- ½ cup brown sugar for streusel topping
- 1 cup unsalted butter, softened for cake batter
- ½ cup unsalted butter, cold and cubed for streusel
- 1 cup sour cream for moisture and richness
- 3 large eggs for structure
- 2 teaspoons vanilla extract for flavor
- 2 teaspoons baking powder for rise
- ½ teaspoon baking soda for leavening
- ½ teaspoon salt to balance flavor
- 2 teaspoons ground cinnamon for streusel spice
- ¼ teaspoon ground nutmeg for warmth
- 2 cups fresh rhubarb, diced for tart flavor
- ½ cup chopped nuts optional, for crunch
Instructions
Baking Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix ½ cup brown sugar, ½ cup flour, cinnamon, and nutmeg. Cut in cold butter until crumbly to make the streusel. Set aside.
- In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternate adding the dry ingredients and sour cream to the batter, mixing gently until just combined.
- Fold in diced rhubarb evenly throughout the batter.
- Spread half of the batter into the prepared pan and sprinkle half of the streusel on top.
- Add the remaining batter and spread gently, then top with the remaining streusel.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool for at least 20 minutes before slicing and serving.
Notes
Use cold butter for the streusel to achieve a crumbly texture. Dice rhubarb into small, even pieces for even baking. Do not overmix the batter to keep the cake soft and tender. Frozen rhubarb can be used if thawed and drained well. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 75mgSodium: 210mgFiber: 2gSugar: 22g
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