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Rhubarb coffee cake sitting on a marble and wood cake plate on top of parchment aper on a pink surface
5 stars (4 ratings)

Rhubarb Coffee Cake

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 12 people
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!
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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.
  • fresh rhubarb in slices and chunks on a pink surface
    In a small bowl combine the trimmed rhubarb, sugar, orange juice, and zest and set aside to marinate while you prep the streusel.
  • Crumb topping in a glass bowl
    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.
  • Cake batter in a mixing bowl on a pink surface
    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.
  • Flour in a pile on brown parchment paper
    Combine the flour, kosher salt, baking powder, and baking soda on a piece of parchment paper.
  • Combine the yogurt and milk in a measuring cup.
  • Light yellow cake batter in a mixing bowl on a pink surface
    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.
  • cake batter topped with streusel topping in a cake pan 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.
  • 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.
  • Rhubarb coffee cake sitting on a marble and wood cake plate on top of parchment aper on a pink surface
    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.

Notes

Substitute 2 cups defrosted frozen rhubarb for fresh.
Add in fresh or frozen strawberries for extra sweetness.
Serving: 1slice, Calories: 371kcal, Carbohydrates: 48g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 74mg, Sodium: 219mg, Potassium: 113mg, Fiber: 1g, Sugar: 27g, Vitamin A: 607IU, Vitamin C: 3mg, Calcium: 61mg, Iron: 1mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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