Why You’ll Love Rhubarb Coffee Cake Recipe
This cake has everything you want in a classic coffee cake: a soft crumb, a buttery base, and a crisp, crumbly streusel on top. The rhubarb adds a fresh tanginess that keeps the cake from feeling too sweet, while the Greek yogurt helps create a moist and tender texture. It is also a great make-ahead option, easy to slice for a crowd, and ideal for spring and early summer baking when rhubarb is at its best.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the streusel:
- 1 ⅓ cups flour, plus a few tablespoons as needed
- ½ cup sugar
- ¼ teaspoon ground cinnamon
- pinch of salt
- 1 stick cold butter
For the cake:
- 1 ½ sticks butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 pounds rhubarb, cut into 1/2-inch pieces
Directions
- Line a 9×13-inch cake pan and preheat the oven to 360°F (180°C).
- Make the streusel by combining the flour, sugar, cinnamon, and salt in a small bowl. Cut in the cold butter until crumbs form. Place the bowl in the refrigerator while you prepare the cake batter.
- In a large mixing bowl, cream the softened butter, sugar, and eggs until the mixture is light and fluffy. This should take about 4 to 5 minutes.
- Slowly beat in the Greek yogurt and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, thick batter forms.
- Spread the batter evenly into the prepared cake pan.
- Arrange the rhubarb pieces evenly over the batter, gently pressing them in slightly.
- Sprinkle the chilled streusel over the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out fairly clean.
- Let the cake cool in the pan on a wire rack before slicing and serving.
Servings and timing
This recipe makes 15 servings.
Timing:
- Prep time: 10 minutes
- Cook time: 50 to 60 minutes
- Total time: 1 hour 10 minutes
Variations
You can easily adapt this rhubarb coffee cake to suit your taste or whatever you have on hand. Add chopped strawberries for a classic strawberry-rhubarb twist, or mix a handful of chopped nuts into the streusel for extra crunch. A little orange zest in the batter can brighten the flavor even more. If you like a sweeter finish, you can dust the cooled cake with powdered sugar before serving. For a slightly warmer spice profile, try adding a pinch of nutmeg to the streusel or batter.
Storage/Reheating
Store the cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, let it sit at room temperature for a bit before serving so the texture softens.
To freeze, wrap individual slices or the whole cake well and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds. You can also reheat larger portions in a low oven until just warmed through.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb can work well. Thaw and drain it first so excess moisture does not make the cake soggy.
Do I need to peel rhubarb before using it?
Usually, no. Just trim the ends and cut the stalks into pieces. If the stalks are especially thick or stringy, you can peel away a few tough outer strands.
Why is my batter so thick?
This batter is supposed to be thick. That helps support the rhubarb and streusel topping during baking.
Can I make this cake ahead of time?
Yes, this cake is a great make-ahead dessert. Bake it a day in advance and store it covered until ready to serve.
What does rhubarb taste like in cake?
Rhubarb has a tart, slightly fruity flavor. In this cake, it balances the sweet batter and streusel beautifully.
Can I use sour cream instead of Greek yogurt?
Yes, sour cream is a good substitute and will provide a similar richness and moisture.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. It should come out mostly clean, with only a few moist crumbs attached.
Can I add other fruit to this recipe?
Yes, strawberries are the most popular addition, but raspberries or diced apples can also work nicely.
Why do I need to chill the streusel?
Chilling helps keep the streusel crumbly so it bakes into a crisp, textured topping instead of melting into the cake.
Can I serve this cake warm?
Yes, it is delicious slightly warm or fully cooled. Serving it warm can make it feel especially cozy and comforting.
Conclusion
This Rhubarb Coffee Cake is a simple, crowd-pleasing bake that combines a moist vanilla cake, tart rhubarb, and buttery cinnamon streusel in every bite. Whether you serve it for brunch, dessert, or with an afternoon cup of coffee, it is a reliable recipe that feels both homey and special. Once you try it, it may become one of your favorite ways to bake with rhubarb.
