Description
Treat yourself to this Moist Rhubarb Coffee Cake with Cinnamon Streusel, a soft and buttery coffee cake packed with tangy rhubarb and topped with a crunchy cinnamon sugar streusel. Perfect for breakfast, brunch, dessert, or an afternoon coffee break, this easy homemade recipe is bursting with comforting flavors and irresistible texture.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, diced
For the Cinnamon Streusel
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Baking Pan
Preheat oven to 350°F (175°C).
Grease a 9-inch square baking pan or line it with parchment paper.
Step 2: Make the Streusel Topping
In a medium bowl combine:
- Flour
- Brown sugar
- Cinnamon
Cut in cold butter using a pastry cutter or fork until crumbly.
Set aside.
Step 3: Mix Dry Ingredients
In a large bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 4: Cream Butter and Sugar
In a separate mixing bowl, beat softened butter and sugar until light and fluffy.
This usually takes 2-3 minutes.
Step 5: Add Eggs and Vanilla
Beat in eggs one at a time.
Add vanilla extract and mix until combined.
Step 6: Add Sour Cream
Mix in sour cream until smooth and creamy.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix just until combined.
Avoid overmixing.
Step 8: Fold in Rhubarb
Gently fold diced rhubarb into the batter.
Distribute evenly throughout.
Step 9: Fill the Pan
Spread batter evenly into the prepared baking pan.
Smooth the top with a spatula.
Step 10: Add Streusel
Sprinkle the cinnamon streusel generously over the batter.
Cover the entire surface evenly.
Step 11: Bake
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
The top should be golden brown and slightly crisp.
Step 12: Cool and Glaze
Allow cake to cool for at least 20 minutes.
If using glaze, whisk together powdered sugar, milk, and vanilla.
Drizzle over the cooled cake.
Notes
Use fresh rhubarb for the best texture and bright, tangy flavor.
Do not overmix the batter to keep the coffee cake soft and moist.
Allow the cake to cool for at least 15 minutes before slicing for cleaner pieces.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 servings
- Calories: 340 calories
