Light and fluffy Easy Rhubarb Coffee Cake with a cinnamon sugar streusel topping. This is the perfect recipe to use garden fresh rhubarb.
Looking for a way to use up that plentiful garden fresh rhubarb? Try this Rhubarb Coffee Cake, created by Julia from Plated Cravings. She’s the creator of this Easy Cherry Snack Cake and she’s at it again, making this perfectly snackable rhubarb crumb cake.
I’ll be the first to admit that I don’t bake with rhubarb enough. I don’t remember having many rhubarb desserts growing up, so it’s not something that quickly comes to mind when I think of baking ingredients. This easy rhubarb cake recipe may change my mind, though!
Why you’ll love this cake:
- In about an hour you can be snacking on a freshly baked cake alongside a cup of coffee.
- Cinnamon sugar streusel that bakes into the top of this rhubarb coffee cake. Because all cakes are better with streusel.
- 100% homemade.
- Perfect use of fresh garden rhubarb.
What does rhubarb taste like?
Rhubarb has a sour flavor which some say is similar to green apples. When you add sugar, you end up with a sweet yet tangy dessert. It’s a wonderful combination!
Do you have to peel rhubarb before baking with it?
You don’t have to peel rhubarb before adding it to recipes. However, rhubarb is similar to celery and has strings. If you’d like, you can remove those strings before slicing.
How to Make Rhubarb Coffee Cake
- Preheat the oven to 350°F and spray a 9×13-inch baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
- In a small bowl combine flour, baking powder, and salt.
- With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
- Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
- To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and cubed butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
- Bake for about 45-50 minutes, or until a toothpick comes out clean.
This cake should be stored at room temperature for 2 days, then refrigerated after that. It also freezes well! Top it with a scoop of whipped cream or ice cream for a delicious dessert.
Rhubarb Crumb Cake
Ingredients
For the Cake:
- 1 cup salted butter (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1 pinch of salt
- 1/2 cup 2% milk
- 5 1/2 cups sliced fresh rhubarb (sliced 1/4 inch thick)
For the Streusel Topping:
- 1 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1/4 teaspoon cinnamon
- 3/4 cup salted butter (cold, and cut into cubes)
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
- In a small bowl combine flour, baking powder, and salt.
- With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
- Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
- To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and cubed butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.
