Rhubarb Streusel Coffee Cake

Why You’ll Love This Recipe

Rhubarb Streusel Coffee Cake is a perfect balance of sweet and tangy, featuring a soft, buttery cake base topped with a layer of tart rhubarb and a crumbly, cinnamon streusel topping. This cake is ideal for breakfast, brunch, or an afternoon treat with a cup of coffee. The rhubarb adds a refreshing burst of flavor that pairs beautifully with the sweet streusel, making this coffee cake irresistible.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Milk
• Rhubarb (fresh or frozen)

For the streusel topping:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Unsalted butter (cold and cut into small pieces)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
6. Gently fold in the chopped rhubarb.
7. Pour the batter into the prepared pan and spread it evenly.
8. In a separate bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs.
9. Sprinkle the streusel topping evenly over the batter.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool slightly before serving.

Servings and Timing

This recipe serves about 8-10 people.
Preparation time: 15 minutes
Baking time: 45-50 minutes
Total time: 60-65 minutes

Variations

• Add a handful of chopped nuts, like walnuts or pecans, to the streusel for extra crunch.
• Substitute the rhubarb with fresh berries or sliced apples for a different flavor.
• Drizzle a simple glaze over the cake after baking for extra sweetness.

Storage/Reheating

Store the Rhubarb Streusel Coffee Cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes.

FAQs

Can I use frozen rhubarb for this cake?
Yes, frozen rhubarb works well. Just make sure to thaw and drain it before using to prevent excess moisture in the batter.

Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it at room temperature or refrigerate it for a few days.

Can I make this cake without the streusel topping?
Yes, the cake will still be delicious without the streusel, but the topping adds a delightful crunch and sweetness.

Can I use a gluten-free flour blend?
Yes, you can substitute gluten-free flour for the all-purpose flour. The texture may be slightly different but still delicious.

Is there a dairy-free version of this recipe?
Yes, you can substitute dairy-free butter and milk to make the cake dairy-free.

Conclusion

Rhubarb Streusel Coffee Cake is a perfect dessert or snack that brings together the sweetness of cake, the tartness of rhubarb, and the crunch of cinnamon streusel. It’s a delightful treat that’s sure to impress at any occasion, from casual brunches to special gatherings. This recipe is easy to make and packed with flavor, making it a must-try for rhubarb lovers.

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