Rhubarb Coffee Cake

There’s something undeniably comforting about a slice of coffee cake in the morning—especially when it’s studded with tangy rhubarb and topped with a buttery cinnamon streusel. This Rhubarb Coffee Cake is a celebration of contrasts: tart meets sweet, soft meets crunchy, and simple meets indulgent.

Perfect for brunch, lazy weekend breakfasts, or a midday coffee break, this cake is one of those recipes you’ll find yourself making again and again when rhubarb is in season. With pantry staples and a quick prep time, it’s as effortless as it is delicious.

☕ Why You’ll Love This Rhubarb Coffee Cake

• ✅ Sweet-tart perfection: Rhubarb’s tanginess cuts through the sweetness for a balanced bite.

• ✅ No yeast or special tools required: Just a mixing bowl, a spoon, and a baking pan.

• ✅ Streusel topping heaven: Brown sugar, butter, and cinnamon come together for a crave-worthy crunch.

• ✅ Versatile: Serve it warm with coffee or cooled as a snack cake.

🛒 Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)

• 1 1/2 cups diced rhubarb (fresh or frozen, thawed and drained)

For the Cinnamon Streusel Topping:

• 1/2 cup brown sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon cinnamon

• 3 tablespoons cold unsalted butter, cubed

Tip: The buttermilk ensures a tender, moist crumb that pairs beautifully with the tart rhubarb.

👩‍🍳 How to Make Rhubarb Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.

Step 2: Make the Streusel

In a small bowl, mix together brown sugar, flour, and cinnamon. Add the cold butter and cut it in using a fork or your fingers until the mixture resembles coarse crumbs. Set aside.

Step 3: Prepare the Batter

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Stir until just combined. Fold in the chopped rhubarb gently.

Step 4: Assemble

Pour the batter into your prepared baking dish. Smooth the top with a spatula. Evenly sprinkle the cinnamon streusel over the batter.

Step 5: Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 10–15 minutes before slicing. Serve warm or at room temperature, preferably with a hot mug of coffee or tea.

🌿 Variations and Tips

H3: Make it Gluten-Free

Use a 1:1 gluten-free flour blend. Rhubarb’s natural moisture helps keep gluten-free versions moist.

H3: Add a Crunchy Element

Stir in 1/2 cup chopped walnuts or pecans to the streusel topping for extra texture and flavor.

H3: Make it Ahead

This cake keeps beautifully. Bake it the night before a brunch or gathering, then reheat individual slices or serve at room temp.

🧊 Storage Instructions

• Room Temp: Store covered for up to 2 days.

• Refrigerator: Store for up to 5 days. Warm in the microwave or oven before serving.

• Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat.

🍴 How to Serve Rhubarb Coffee Cake

This cake shines on its own, but here are a few ideas to elevate the experience:

• ☕ With a strong cup of French press coffee or a creamy latte

• 🍓 Topped with whipped cream or a spoonful of crème fraîche

• 🍋 Served with lemon curd for a bright, citrusy contrast

🙋‍♀️ FAQs About Rhubarb Coffee Cake

H3: Can I use frozen rhubarb?

Yes, just make sure to thaw and drain it well to avoid excess moisture in the batter.

H3: Can I substitute the buttermilk?

Absolutely! Use 1 cup of milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before adding.

H3: Is rhubarb safe to eat raw?

The stalks are completely safe (and tart!) when raw. Only the leaves are toxic and should never be consumed.

H3: Can I double the recipe?

Yes, simply double all ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to the baking time and keep an eye on it.

💡 Why Rhubarb Deserves More Love

Rhubarb is a culinary gem that often flies under the radar. Though technically a vegetable, it’s commonly used like fruit in desserts, jams, and baked goods. Its naturally tart flavor provides the perfect foil for sweet toppings and batters, like in this coffee cake.

Not only does it offer bold flavor, but it’s also rich in antioxidants and fiber. Seasonal and vibrant, rhubarb adds a splash of color and a zingy personality to your kitchen creations.