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A delicious slice of Rhubarb Coffee Cake with a crunchy streusel topping and visible rhubarb pieces, served on a white plate.
Maryam

Tangy Rhubarb Streusel Coffee Cake

This moist and tender coffee cake features a sweet-tart rhubarb filling nestled between a fluffy cake batter and a buttery streusel topping, finished with a delicate vanilla glaze. It's perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American, Home Baking
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Filling
  • 3 cups fresh rhubarb chopped (about 1/2 inch pieces)
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter cold, cut into small cubes
For the Coffee Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
For the Glaze (Optional)
  • 1 cup powdered sugar
  • 2-3 tbsp milk (or cream)
  • 1/2 tsp vanilla extract

Equipment

  • 9x13-inch Baking Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment Paper

Method
 

Prepare the Rhubarb Filling
  1. In a medium bowl, combine the chopped rhubarb, 1/4 cup granulated sugar, cornstarch, and lemon juice. Toss gently to coat. Set aside.
Prepare the Streusel Topping
  1. In a small bowl, whisk together the 1/2 cup all-purpose flour, brown sugar, 1/4 cup granulated sugar, and cinnamon.
  2. Add the cold, cubed butter. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until coarse crumbs form. Set aside.
Prepare the Coffee Cake Batter
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Assemble and Bake
  1. Spread half of the coffee cake batter evenly into the prepared baking pan.
  2. Spoon the rhubarb filling evenly over the batter.
  3. Carefully dollop the remaining cake batter over the rhubarb layer. It doesn't need to be perfectly spread, as it will spread during baking.
  4. Sprinkle the streusel topping evenly over the entire cake.
  5. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out with only moist crumbs attached. (If the streusel browns too quickly, you can loosely tent it with foil.)
  6. Let the cake cool in the pan on a wire rack for at least 30 minutes before glazing.
Prepare the Glaze (Optional)
  1. In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more a few drops at a time to reach desired consistency), and vanilla extract until smooth.
  2. Once the cake has cooled slightly, drizzle the glaze evenly over the top.
  3. Allow the glaze to set before serving.

Notes

Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can substitute sour cream or plain yogurt for buttermilk if needed (use 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes). For an extra crunch, add 1/2 cup chopped pecans or walnuts to the streusel topping.