Why You’ll Love This Recipe

Rhubarb Streusel Coffee Cake is a moist, tender cake featuring the tart brightness of fresh rhubarb and a buttery, crumbly streusel topping. Perfect for brunches, tea time, or a sweet afternoon snack, this cake balances sweet and tangy flavors beautifully. The cinnamon-spiced topping adds crunch and warmth, making every bite comforting and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourgranulated sugarrhubarbbaking powdersaltunsalted buttereggsour milk or buttermilkvanilla extractbrown sugarcinnamonground nutmeg

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a mixing bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Gradually add the flour mixture alternately with sour milk, mixing until just combined.

Fold in the chopped rhubarb.

Spread the batter evenly into the prepared baking dish.

In a small bowl, combine brown sugar, cinnamon, nutmeg, and flour. Cut in the butter until the mixture resembles coarse crumbs.

Sprinkle the streusel topping evenly over the batter.

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack before slicing and serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 40–45 minutesCooling time: 15 minutesTotal time: 75–80 minutes

Variations

Add chopped walnuts or pecans to the streusel for extra crunch.

Use a mix of rhubarb and strawberries for a sweet-tart flavor twist.

Replace sour milk with Greek yogurt for a denser crumb.

Sprinkle a light glaze of powdered sugar and milk over the cooled cake for added sweetness.

storage/reheating

Store the coffee cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.For longer storage, freeze individual slices wrapped tightly for up to 2 months.Reheat slices in the microwave for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it well to avoid excess moisture in the batter.

What can I use instead of sour milk?

Buttermilk or a mix of milk and vinegar or lemon juice works perfectly.

Can I bake this in a smaller pan?

Yes, just adjust the baking time accordingly and don’t overfill the pan.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Why is my streusel sinking?

Too much butter or not enough flour in the topping can cause sinking—keep it crumbly.

Can I double the recipe?

Absolutely, just use two baking pans or a larger pan and watch the baking time closely.

What other fruits work with this recipe?

Apples, blueberries, or diced peaches are great alternatives.

Can I make this ahead?

Yes, bake it the day before and store it covered at room temperature.

Do I need to peel the rhubarb?

No, rhubarb doesn’t need peeling—just trim the ends and slice.

Is this cake very sweet?

No, it’s mildly sweet with the tanginess of rhubarb and a sweet-spiced crumb topping.

Conclusion

Rhubarb Streusel Coffee Cake is the perfect way to celebrate rhubarb season with a tender, moist crumb and irresistible crunchy topping. Whether served warm with coffee or chilled as a snack, this cake brings the right blend of comfort and brightness to your table. Try it once, and it may become a seasonal favorite in your kitchen.