Introduction

Rhubarb Coffee Cake is a delightful treat that combines tart rhubarb with a tender, buttery cake. Perfect for breakfast or an afternoon snack, this cake features a crumbly topping that adds a satisfying crunch.

Rhubarb Coffee Cake Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 ½ cups chopped fresh rhubarb
½ cup unsalted butter, softened
2 large eggs

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
Step 2: In a mixing bowl, cream the softened butter with sugar until light and fluffy. Beat in eggs one at a time until fully incorporated.
Step 3: Gradually add the flour to the butter mixture, mixing until just combined to form the batter.
Step 4: Gently fold the chopped rhubarb into the batter, distributing it evenly without overmixing.
Step 5: Pour the batter into the prepared pan and spread it evenly.
Step 6: Prepare the crumb topping by combining ½ cup sugar, ½ cup flour, and ¼ cup cold butter. Use your fingers or a pastry cutter to blend until crumbly. Sprinkle this topping generously over the batter.
Step 7: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

For extra flavor, add 1 teaspoon of cinnamon or vanilla extract to the batter.
Substitute fresh rhubarb with frozen rhubarb, but be sure to thaw and drain it well before folding into the batter.
Try adding chopped nuts like walnuts or pecans to the crumb topping for added texture.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rhubarb puree instead of chopped rhubarb?

Using rhubarb puree will change the texture and moisture of the cake. It’s best to use chopped rhubarb so the pieces retain some firmness and provide a pleasant tart bite.

What can I use instead of butter?

You can substitute butter with an equal amount of a neutral oil like vegetable or canola oil. Note that the texture may be slightly less rich and crumbly.

Rhubarb Coffee Cake Recipe

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★★★★★

4.7 from 109 reviews

This Rhubarb Coffee Cake is a delightful breakfast treat combining tangy fresh rhubarb with a moist, buttery cake base and a crunchy crumb topping. Perfect for spring afternoons or a cozy brunch, this cake balances tartness and sweetness with a tender crumb and crumbly finish.

Author: Stella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup chopped fresh rhubarb

Crumb Topping

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, cold and cubed

Instructions

Prepare Batter: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated. Gradually add the flour and mix until just combined to form a smooth batter.
Add Rhubarb: Gently fold the chopped fresh rhubarb into the cake batter, ensuring even distribution without overmixing to maintain a tender texture.
Prepare Crumb Topping: In a separate bowl, combine flour and sugar for the crumb topping. Using a pastry cutter or fingers, cut in cold cubed butter until the mixture resembles coarse crumbs.
Assemble Cake: Pour the batter into a greased baking pan, spreading evenly. Sprinkle the crumb topping evenly over the surface of the batter.
Bake: Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until a toothpick inserted into the center comes out clean and the topping is golden brown.
Cool and Serve: Allow the coffee cake to cool slightly before slicing. Serve warm or at room temperature with coffee or tea.

Notes

For best results, use fresh rhubarb; if unavailable, frozen rhubarb can be used but should be thawed and drained.
Adjust sugar in the batter or topping if you prefer a sweeter or more tart cake.
Ensure butter for the topping is cold to achieve a crumbly texture.
Use a 9×9 inch or similar sized baking dish for even baking.

Keywords: Rhubarb coffee cake, crumb topping coffee cake, spring dessert, breakfast cake, rhubarb dessert