Rhubarb Coffee Cake

a piece of rhubarb crumb cake on a plate

4.24 from 21 votes

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 327kcal

Author: Julie Clark

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 1/4 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

US Customary - Metric

Instructions

Preheat the oven to 350°F and spray a 9x13-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 1/2 teaspoons baking powder, 1 pinch of salt, 1/2 cup 2% milk
Pour batter into prepared pan and spread evenly. Sprinkle the sliced rhubarb on top and spread evenly. 5 1/2 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 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
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.

The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition