Q1: Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just thaw it completely and drain any excess moisture before adding it to the batter to avoid a soggy cake.

Q2: How do I know when the Rhubarb Coffee Cake is fully baked?

Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is done. The top should also be golden and firm.

Q3: Can I make this Rhubarb Coffee Cake dairy-free?

Absolutely. Swap the butter for plant-based margarine and use a non-dairy milk like almond or oat milk. The texture and flavor will still be great.

Rhubarb Coffee Cake - Superb Recipe

Description

This easy rhubarb coffee cake is topped with a buttery streusel and filled with tart rhubarb. A perfect beginner-friendly recipe for spring and summer baking.

Ingredients

Scale

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
1 pinch of salt
1/2 cup 2% milk
5 1/2 cups sliced fresh rhubarb (1/4 inch thick)
1 1/2 cups all-purpose flour (for streusel)
1/2 cup granulated sugar (for streusel)
1 teaspoon vanilla extract (for streusel)
1 pinch of salt (for streusel)
1/4 teaspoon ground cinnamon (for streusel)
3/4 cup salted butter, cold and cubed (for streusel)

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Instructions

Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
In a stand mixer or mixing bowl, combine butter, sugar, vanilla, and eggs. Beat for 3–4 minutes on medium speed until fluffy and well combined.
In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low, alternate adding the dry mixture and milk in two portions. Mix just until combined, without overmixing.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the sliced rhubarb on top and gently press it in.
To make the streusel, combine flour, sugar, vanilla, salt, cinnamon, and cold cubed butter in a bowl. Use a fork to cut the mixture until crumbly. Evenly distribute the streusel over the rhubarb layer.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before slicing and serving.

Notes

Rhubarb does not need to be peeled; just trim the ends and slice.
If the top browns too quickly, tent with foil during the last 10 minutes of baking.
The cake tastes even better the next day after flavors have settled.
It can be frozen in individual portions for up to 2 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/20 of cake)
Calories: 327
Sugar: 15g
Sodium: 159mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 76mg