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Home » Recipe Search » Fruit Cakes

May 14, 2020(last updated June 9, 2022)

Rhubarb Coffee Cake

5 from 4 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!

a coffee cake drizzled with white glaze sitting on parchment paper with two slices cut out of it.

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.

fresh rhubarb in slices and chunks on a pink surface
Slice and cut the rhubarb

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.

Slices of cut up rhubarb in a white bowl on a pink surface
Marinate the rhubarb

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.

Crumb topping in a glass bowl
Streusel texture

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.

Cake batter in a mixing bowl on a pink surface
Add in the eggs and vanilla

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.

Flour in a pile on brown parchment paper
Dry ingredients on parchment paper

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.

Light yellow cake batter in a mixing bowl on a pink surface
The finished cake batter

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.

Rhubarb sliced and arranged in a herringbone shape inside oa cake pan on a pink surface
Rhubarb lined up on top of the batter

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

cake batter topped with streusel topping in a cake pan on a pink surface
Time to bake!

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!!

A slice of rhubarb coffee cake on a white speckled plate on a pink surface

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.

Rhubarb coffee cake sitting on a marble and wood cake plate on top of parchment aper on a pink surface

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

This post contains affiliate links which means if you purchase something off those links, I make a small commission at no extra cost to you. Just one of the ways I make money from my blog. Thanks for your support!

Rhubarb coffee cake sitting on a marble and wood cake plate on top of parchment aper on a pink surface

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!
5 from 4 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: rhubarb cake, rhubarb desserts, rhubarb recipes
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 12 people
Calories: 371kcal
Author: Sam Adler

Ingredients

For the rhubarb

  • 3-4 fresh rhubarb stalks trimmed and sliced thin and in 2" pieces
  • 1/2 tbsp granulated sugar
  • 2 tbsp orange juice
  • 2 tsp orange zest

For the crumb topping

  • 1/2 cup unsalted butter cold, grated
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 1/4 tsp kosher salt

For the cake

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup yogurt sub sour cream
  • 1/2 cup milk (I used 2%)

For the glaze

  • 1/2 cup confectioners sugar
  • 1-2 tsp milk

Instructions

  • Preheat the oven to 350° F and line a 10" springform pan or cake pan with parchment paper or spray with baking spray.
  • In a small bowl combine the trimmed rhubarb, sugar, orange juice, and zest and set aside to marinate while you prep the streusel.
    fresh rhubarb in slices and chunks on a pink surface
  • Prepare the streusel crumb topping. Grate the cold butter into a medium sized bowl. Add in the, brown sugar, granulated sugar, flour, cinnamon, and salt. Mix to combine using two forks or with a pastry cutter. Place in the freezer while you prepare the rest of the cake.
    Crumb topping in a glass bowl
  • In a stand mixer fitted with the paddle attachment or using a hand mixer, cream the butter and sugar on medium speed (5-6) until pale and fluffy about 1 minute. Add in the eggs one at a time mixing in between each addition. Scrape the sides of the bowl as needed. Add in the vanilla and mix until combined.
    Cake batter in a mixing bowl on a pink surface
  • Combine the flour, kosher salt, baking powder, and baking soda on a piece of parchment paper.
    Flour in a pile on brown parchment paper
  • Combine the yogurt and milk in a measuring cup.
  • Starting with the flour mixture, alternate adding in 1/3rd of the flour into the batter with 1/2 of the yogurt mixture. Continue alternating 1/3rd of the flour with 1/2 of the yogurt mixture mixing in between each addition. You should end with the last 3rd of the flour mixture.
    Light yellow cake batter in a mixing bowl on a pink surface
  • Pour the batter into the prepared baking pan. Drain the rhubarb slices and place them on top of the batter. Sprinkle the streusel all over the top of the cake.
    cake batter topped with streusel topping in a cake pan on a pink surface
  • Bake for 35-40 minutes or until the streusel is golden brown and the edges of the cake start to pull away from the pan.
  • In a small bowl combine the confectioners sugar with milk, orange juice or even water. Mix until combined and drizzle over the top of the cake.
    Rhubarb coffee cake sitting on a marble and wood cake plate on top of parchment aper on a pink surface

Notes

Substitute 2 cups defrosted frozen rhubarb for fresh.
Add in fresh or frozen strawberries for extra sweetness.

Nutrition

Nutrition Facts
Rhubarb Coffee Cake
Amount Per Serving (1 slice)
Calories 371 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 74mg25%
Sodium 219mg10%
Potassium 113mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 607IU12%
Vitamin C 3mg4%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Fruit Cakes Tagged With: Strawberry, Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Tiffany says

    June 15, 2020 at 1:37 pm

    5 stars
    Such a lovely cake with coffee, I love the crumble topping!

    Tiffany
    Phlanx’s Marketing Specialist

    Reply
    • Sam says

      June 16, 2020 at 8:39 am

      Hey Tiffany! Thank you so much for your comment! We love this cake too!

      Reply
      • Tiffany says

        June 16, 2020 at 10:58 pm

        You’re welcome Sam 😊 By any chance you’re interested in doing collabs, you can check out the offers in our Collaboration section at Phlanx! https://phlanx.com/collaborations You can also check us out at Instagram @phlanxglobal

        Reply
        • Sam says

          June 18, 2020 at 4:25 pm

          Thanks so much!

          Reply
  2. Meghan says

    May 13, 2021 at 8:56 am

    Hello,
    Had a quick question. The recipe ingredients call for sour cream but the instructions refer to yogurt, and yogurt isn’t in the ingredients. Just curious which to use? Thanks! Meghan

    Reply
    • Sam says

      May 14, 2021 at 6:03 pm

      Thanks for letting me know! You can use either, the recipe was made with yogurt but sour cream is a great substitute

      Reply
  3. Barbara says

    June 05, 2021 at 2:48 am

    Hi Sam,
    Can you give weights in ounces or grams , I’m in UK, we use imperial or metric measurements.
    Thanks your recipes are great
    Babs

    Reply
    • Sam Adler says

      July 18, 2021 at 5:31 pm

      Working on it Babs, thank you!

      Reply

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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