Rhubarb Coffee Cake

This rhubarb coffee cake is moist and delicious, easy to make, and has a crunchy streusel topping and sugar glaze that just takes it over the top! Don’t be surprised if this rhubarb cake turns into your favorite rhubarb dessert!

Confession- I didn’t always love rhubarb. I honestly thought that it was just a prettier version of celery- I mean that color! But after making these rhubarb ice cream sandwiches last year, I was hooked.

This year after seeing fresh rhubarb in the store for the first time, I decided I was going to make a rhubarb cake. To be specific, I wanted it to be a rhubarb coffee cake! When I was in pastry school we never played around with rhubarb so playing with it this time was new for me!

I have always loved coffee cake though. I LOVE the soft moist cake contrasted with the crunchy sweet topping. From apple coffee cake to banana coffee cake and even a fresh cherry coffee cake, you just cant go wrong!

Before you make this rhubarb cake

Make sure the butter and eggs for the cake recipe are at room temperature. This is really important because room temperature ingredients create a super fluffy cake. You won’t get the same results if they are cold.

Some tips for room temperature ingredients:

• Take the butter out of the fridge an hour before starting the cake. Leave it on the counter to soften. To soften butter quickly you can microwave it whole for 10-15 seconds, but make sure it doesn’t melt!
• To warm up the eggs quickly- place them in a small bowl or measuring cup with warm water for 10 minutes.

How to make rhubarb coffee cake

First trim the fresh rhubarb vertically into thin 1/2″ strips. You may have to cut them in thirds if they are really thick. Then chop them up into 2″ chunks.

Place the trimmed rhubarb in a bowl with 1/2 tablespoon sugar, 2 tablespoons orange juice, and some orange zest. Set the bowl aside and let it marinate while you prep the rest of the cake.

Prepare the crumb topping. Using a grater and cold butter this time, grate the cold butter into a bowl. Add the sugars, flour, cinnamon, and salt and mix with your fingers or 2 forks until crumbs form. Place in freezer until ready to use.

Cream the butter and sugar in a stand or hand mixer until it is light and fluffy. Add in the vanilla and eggs one at a time. Scrape down the bowl as needed.

Combine the dry ingredients- flour, kosher salt, baking powder, and baking soda on a piece of parchment paper. This will allow you to easily pick up the paper and pour it into the mixing bowl when needed.

Combine the yogurt and milk in a measuring cup.

Starting with the flour mixture, pour 1/3 of it into the mixing bowl. Mix on low speed until combined. Next add in 1/2 of the yogurt mixture, switching off with another 1/3rd of the flour, the last 1/2 of the yogurt, and the last 1/3rd of the flour, mixing in between each addition.

Pour the batter into a sprayed or parchment lined 10″ cake pan or springform pan.

Drain the rhubarb and either pour the pieces on top of the batter or line them up in a design.

Sprinkle the streusel topping on top, and bake! Prepare and pour the glaze on after the cake has cooled.

No nut streusel topping

I had a hard time making this right. Streusel often has nuts in it because it helps create the crumbs, but since I have a nut allergy, using nuts is not an option for me.

The first two times I made this the streusel completely sank into the cake. I tried using small chunks of cold butter and then tried the melted butter method. Both times it sank.

Then I read somewhere to try grating cold butter and then freezing the mixture. I was reluctant ( who grates butter?) but I tried it and it worked! I was so surprised!

Rhubarb decorations

We have alllll seen those insanely tedious looking rhubarb cake and pie designs.

Honestly sometimes it makes me inspired and sometimes it makes me feel intimidated.

This recipe gives you the best of both worlds. You can choose to make a crazy design and skip the streusel part to show it off. Or you can say screw that and throw those rhubarb slices in and top it with that crunchy streusel.

One thing I learned from my blogging friend Anita over on Cook on a whim– is how to make a rhubarb ribbon.

All you need is a good peeler to peel a piece of fresh rhubarb and it turns into a twirl! Super impressive with minimal effort, thanks lady!!

Frozen rhubarb and strawberries

You can totally use frozen rhubarb and even add in some frozen strawberries!

Substitute 2 cups frozen fruit/rhubarb for this recipe.

Make sure it is thawed out and dried well. I made this cake with frozen ingredients and the flavor was still the same. The fruit sank to the bottom though so just beware!

Making ahead and storage

This rhubarb cake can be made a day in advance. Store covered on the counter for 3-5 days. You do not have to refrigerate this cake.

Freezing

For best results do not glaze the cake before freezing. Bake the cake, let it cool, then wrap in a double layer of tin foil and freeze for up to two months. Thaw it on the counter. Make the glaze and pour it on right before serving.

Topping

Make the confectioners sugar glaze with milk, water or orange juice. If you’re feeling extra fancy top it with a scoop of ice cream for pure rhubarb cake decadence.

You might like these other seasonal recipes:

• Rhubarb Strawberry Ice Cream Sandwiches
• Peach Muffins with Crumb Topping
• Clafoutis Recipe with Cherries and Bourbon
• Plum Tart

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