Description
A moist and tender rhubarb coffee cake with a buttery crumb topping—perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
2 cups chopped fresh rhubarb
1 cup granulated sugar (divided)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup sour cream or Greek yogurt
For the crumb topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, cold and cubed
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a small bowl, toss rhubarb with 1/4 cup sugar and set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, cream butter and remaining sugar until light and fluffy.
5. Add eggs one at a time, then mix in vanilla.
6. Stir in sour cream until smooth.
7. Gradually mix dry ingredients into wet mixture until combined.
8. Fold in rhubarb and spread batter evenly into the prepared pan.
9. For topping, mix flour, brown sugar, cinnamon, and cold butter with a pastry cutter or fork until crumbly.
10. Sprinkle topping evenly over the batter.
11. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
12. Cool slightly before serving.
Notes
Using sour cream or Greek yogurt keeps the cake moist.
Substitute half the rhubarb with strawberries for a sweet-tart twist.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Delicious served warm with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: rhubarb coffee cake, crumb cake, spring dessert, rhubarb recipes