Description
Rhubarb Streusel Coffee Cake is a moist and tender cake filled with tart rhubarb and topped with a buttery cinnamon streusel. It’s a perfect treat for brunch, afternoon coffee, or dessert.
Ingredients
Units
Scale
- 2 cups chopped fresh rhubarb
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped rhubarb and spread the batter evenly into the prepared dish.
- To make the streusel topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until crumbly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving. Enjoy warm or at room temperature.
Notes
- Frozen rhubarb can be used—just thaw and drain before using.
- Add chopped nuts to the streusel for extra crunch.
- Store leftovers covered at room temperature for up to 2 days or in the fridge for longer.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg