Rhubarb Coffee Cake Recipe
This homemade Rhubarb Coffee Cake Recipe features juicy rhubarb, vanilla cake, and a crumbly topping—perfect for brunch or afternoon tea.
Equipment
- Mixing bowls (large and medium).
- Measuring cups and spoons.
- Whisk
- Electric mixer or hand whisk
- Rubber spatula
- 9-inch square or round baking pan
- Parchment paper
- Cooling rack
- Knife for chopping rhubarb
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb chopped into small pieces
For the Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter cubed
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper and lightly grease it.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This step is key to achieving a soft texture.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined—do not overmix.
Step 6: Fold in Rhubarb
- Gently fold in the chopped rhubarb. The batter will be thick, and that’s perfectly fine.
Step 7: Prepare Streusel Topping
- In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using your fingers or a fork until crumbly.
Step 8: Assemble the Cake
- Spread the batter evenly into the prepared pan. Sprinkle the streusel topping generously over the top.
Step 9: Bake
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool and Serve
- Allow the cake to cool in the pan for about 15 minutes before transferring to a rack. Slice and enjoy warm or at room temperature.
Notes
- Use fresh rhubarb for the best flavor and texture.
- Do not overmix the batter, as it can make the cake dense.
- If your rhubarb is very tart, sprinkle a little sugar over it before adding.
- Always use cold butter for the streusel topping to achieve a crumbly texture.