Description
This Rhubarb Streusel Coffee Cake features a soft, buttery crumb layered with tart rhubarb and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, dessert, or an afternoon coffee break, this classic homemade cake balances sweet and tangy flavors in every bite.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups diced fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, divided (softened for cake, cold for streusel)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or a 10-inch springform pan.
- Prepare the streusel by combining brown sugar, a portion of the flour, cinnamon, and nutmeg. Cut in the cold butter until coarse crumbs form. Stir in nuts if using and set aside.
- In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold the diced rhubarb into the batter.
- Spread half of the batter into the prepared pan and sprinkle with half of the streusel mixture.
- Top with the remaining batter and carefully spread it evenly.
- Sprinkle the remaining streusel over the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool for at least 20 minutes before slicing and serving.
Notes
- Use cold butter for the streusel to achieve a crumbly topping.
- If using frozen rhubarb, thaw and drain thoroughly before adding to the batter.
- Avoid overmixing the batter to maintain a tender cake texture.
- The cake tastes even better the next day as the flavors develop.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Individual slices can be frozen for up to 2 months.
- Add orange zest for a brighter flavor variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 27g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 68mg