Rhubarb Coffee Cake

Growing up, my grandmother always had something warm baking in the oven especially when rhubarb came into season. Her kitchen would fill with the buttery aroma of streusel and the subtle, tangy scent of rhubarb. This Rhubarb Coffee Cake brings back that cozy memory every time I make it. It’s not just a dessert—it’s a sweet comfort food that invites you to slow down and enjoy the moment.

Perfect for beginners, this easy sheet pan dessert captures the balance of tart and sweet, crisp and soft. It’s an ideal recipe for anyone looking for a quick and healthy meal-style treat that doubles as breakfast or dessert. The cake is wonderfully simple to make, doesn’t require fancy equipment, and celebrates fresh seasonal produce in the most delicious way.

Why This Recipe is Special

What sets this Rhubarb Coffee Cake apart is its balance of contrasting flavors and textures. Rhubarb, often misunderstood for its tartness, becomes soft and mellow when baked, offering bursts of flavor in every bite. Paired with a crunchy streusel topping and a fluffy cake base, it’s a celebration of spring and summer in one pan. It’s perfect for sharing, easy to prep ahead, and even better the next day.

Ingredients and Preparation

Rhubarb: The star of the show, rhubarb provides that signature tartness and soft texture when baked. It’s a natural source of fiber and vitamin K.

Butter: Adds richness and moistness to the cake while holding the streusel topping together. Use salted butter for balance, or unsalted if you prefer to control the salt levels yourself.

Sugar: Sweetens the cake and streusel, helping to counter the rhubarb’s tartness.

Eggs: Provide structure and moisture, giving the cake its soft crumb.

Vanilla Extract: Enhances overall aroma and rounds out the flavor with subtle sweetness.

All-Purpose Flour: Forms the cake’s base and the crumbly streusel topping. A gluten-free flour blend can be used as an alternative.

Baking Powder: Helps the cake rise and become fluffy.

Salt: Balances sweetness and enhances flavor complexity.

Milk (2%): Loosens the batter and adds tenderness. Almond or oat milk can work for a dairy-free option.

Cinnamon: Just a touch in the streusel gives warmth and depth.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F and generously grease a 9×13-inch baking dish to prevent sticking and help create crisp edges.

Step 2 In a large mixing bowl or stand mixer, cream together the butter, sugar, vanilla, and eggs. Mix on medium speed until smooth and fluffy—this usually takes about 3 to 4 minutes.

Step 3 In a separate bowl, whisk the flour, baking powder, and salt together. With the mixer on low speed, alternate adding this dry mix and the milk in two parts, mixing just until everything is combined. Avoid overmixing to maintain a tender cake texture.

Step 4 Pour the batter into your prepared pan and smooth it out with a spatula. Evenly scatter the chopped rhubarb over the top, gently pressing it in so it’s embedded in the batter.

Step 5 For the streusel topping, use a fork to combine flour, sugar, vanilla, cinnamon, salt, and cubed cold butter. Mix until crumbly and all flour is coated in fat. Distribute the streusel evenly across the top of the rhubarb layer.

Step 6 Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly before slicing—this helps the structure set and intensifies the flavors.

Beginner Tips and Notes

If your rhubarb is especially large, slice it lengthwise before chopping to ensure even baking. If the streusel starts to brown too quickly, tent the cake with foil in the final 10 minutes of baking.

Overmixing the batter is a common mistake—stir only until the flour disappears to keep your cake soft. And if you don’t have a stand mixer, a hand mixer or even a sturdy wooden spoon will do just fine.

Serving Suggestions

Serve this Rhubarb Coffee Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert, or enjoy it alongside your morning coffee. It pairs beautifully with a fresh fruit salad or a simple berry compote.

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months.

Conclusion

This Rhubarb Coffee Cake is more than just a quick and healthy meal-style treat—it’s a delightful introduction to baking for beginners. With straightforward steps and flexible ingredients, it offers the satisfaction of baking from scratch without the stress. Try it out, and when you do, let me know how it went. I’d love to hear your baking story in the comments below.

FAQ About Rhubarb Coffee Cake

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