Julie Clark
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Rhubarb Coffee Cake
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This Rhubarb Coffee Cake recipe is topped with crunchy shortbread streusel and studded with fresh rhubarb. An easy-to-make breakfast cake recipe that’s perfect for spring and summer.
A piece of this 100% from scratch Rhubarb Coffee Cake topped with whipped cream is the perfect ending for every summer meal. This rhubarb 9×13″ cake is not only easy to make completely from scratch but it’s also a perfect dessert to make in advance. It tastes even better on the next day!
What does rhubarb taste like in a cake?
Rhubarb on its own can taste a bit tart but when it’s cooked down with a bit of sugar or baked into a rhubarb coffee cake, it becomes sweet with only a little bit of tartness left. It’s ideal in rhubarb recipes like rhubarb crisp, rhubarb pie, rhubarb bread and when paired with strawberries like in our strawberry rhubarb loaf.
How to Make Rhubarb Coffee Cake?
As a first step to making the rhubarb coffee cake, slice the fresh rhubarb. You don’t have to remove the strings from the rhubarb for baking. If the stalk is large, you can slice it lengthwise in half to make two thinner pieces. Then simply slice it into pieces about 1/4″ thick.
- Preheat the oven to 350°F and grease a 9×13-inch baking dish. 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 the coffee cake batter into prepared baking pan and spread evenly. Top with sliced rhubarb and spread evenly.
- To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and butter in a bowl. Cut together with forks until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
- Bake the rhubarb coffee cake for about 45-50 minutes, or until a toothpick comes out clean.
Storage Instructions
The rhubarb keeps the cake moist and fresh. You can make this rhubarb coffee cake one day in advance and store it covered at room temperature. Serve it with a big dollop of homemade whipped cream and you have the perfect summer dessert!
Rhubarb Coffee Cake
This Rhubarb Coffee Cake is topped with crunchy streusel and studded with rhubarb! An easy-to-make sheet cake recipe that’s perfect for spring and summer.
Servings 20
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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 teaspoons baking powder aluminum free
- 1 pinch of salt
- 1/2 cup 2% milk
- 5 1/2 cups sliced fresh rhubarb sliced ¼ inch thick
For the Streusel Topping:
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1/4 teaspoon ground 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 dish 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. 1 cup salted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
- In a small bowl whisk together the 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. 3 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 pinch of salt, ½ cup 2% milk
- Pour batter into prepared pan and spread evenly. Sprinkle the sliced rhubarb on top and spread evenly. 5 ½ cups sliced fresh rhubarb
- To make the crumb topping, combine flour, sugar, vanilla extract, salt, cinnamon, and cubed butter in a bowl. Cut together with forks until all the flour is incorporated. Distribute the streusel evenly over the rhubarb. 1 ½ cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 pinch of salt, ¼ teaspoon ground cinnamon, ¾ cup salted butter
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.
Video
Notes
- Storage: This cake should be stored at room temperature for 2 days, then refrigerated after that. It also freezes well.
Nutrition
Calories: 327kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 159mg | Potassium: 202mg | Fiber: 1g | Sugar: 15g | Vitamin A: 590IU | Vitamin C: 2.7mg | Calcium: 71mg | Iron: 1.6mg
