Description
This Rhubarb Streusel Coffee Cake is a moist and flavorful treat combining the tart freshness of rhubarb with a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or dessert, it offers a tender crumb balanced by sweet, buttery streusel and a subtle tang from sour cream or yogurt. Easy to prepare with simple pantry ingredients and fresh rhubarb, this cake is versatile and sure to please any crowd.
Ingredients
Scale
Cake Ingredients
- 2 cups fresh rhubarb, washed and chopped into bite-sized pieces
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream or yogurt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
Streusel Topping Ingredients
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup cold unsalted butter, cubed
Instructions
- Prepare the Rhubarb: Wash and chop fresh rhubarb into bite-sized pieces, ensuring they’re evenly sized so they distribute well throughout the batter and bake consistently.
- Make the Streusel Topping: Combine sugar, cinnamon, flour, and cold butter to create a crumbly mixture. Use your fingers or a pastry cutter to blend until it resembles coarse crumbs.
- Mix the Batter: Whisk together eggs and sugar until light and fluffy, then slowly blend in melted butter, vanilla extract, and sour cream for moisture. Gradually fold in the dry ingredients until just combined.
- Assemble the Cake: Pour half of the batter into a greased pan, sprinkle half the rhubarb evenly on top, then spread the remaining batter over it. Top with the rest of the rhubarb, followed by the streusel topping.
- Bake Until Golden: Bake at 350°F (175°C) for about 45-50 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden brown and crunchy.
Notes
- Use fresh rhubarb to ensure perfect texture and flavor, as frozen rhubarb can be watery.
- Chill your butter to create a flakier streusel topping.
- Don’t overmix the batter to avoid a dense cake.
- Start checking for doneness at 40 minutes to avoid drying out the cake.
- Let the cake cool before slicing to help it set and prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg