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This Rhubarb Coffee Cake Recipe comes with a thick buttery crumb top and tangy sweet rhubarb with each bite. Guaranteed the best coffee cake you’ll ever make!
Why You’ll Love Rhubarb Coffee Cake
Coffee cake with a twist of tasty rhubarb has become a cherished treat that happily brings my whole family together around the table. The vibrant rhubarb adds a burst of unique flavor that beautifully complements the sweet and buttery notes of the cake. It’s like a match made in baked goods heaven, especially when enjoyed alongside a steaming cup of good coffee and some heartwarming conversation. And let me tell you, my love for the crumb topping is something that hasn’t changed since childhood – that’s why this recipe calls for a generous amount!
Now, if you don’t happen to have rhubarb growing in your garden, no worries! You can easily find this delightful ingredient in your local supermarket between late spring and early fall, at least in the northern hemisphere. It’s a seasonal gem that adds a touch of vibrancy to your baking adventures.
How to Make Rhubarb Coffee Cake
Start by preheating your oven to 325°F and greasing an 8-inch baking pan with non-stick cooking spray (you can also line it for extra precaution).
For the rhubarb filling, chop the rhubarb into 1/2-inch pieces. In a large mixing bowl, toss the rhubarb with sugar, cornstarch, and ground ginger. Set it aside.
To make the crumbs, whisk together the sugars, ground cinnamon, ginger, and salt with melted butter until smooth. Add the flour and mix until a solid dough forms. Press the dough together at the bottom of the bowl and set it aside.
In a small bowl, whisk together the sour cream, egg, egg yolk, and vanilla extract. In a separate mixing bowl with a paddle attachment, mix the flour, sugar, baking soda, baking powder, and salt on low speed. Add the softened and cubed butter along with one spoonful of the sour cream mixture. Increase the speed to medium, mixing until the flour is moistened. Then increase the speed to medium-high for about 30 seconds. Add the remaining sour cream mixture in two batches, beating for 15 seconds after each addition and scraping down the sides of the bowl with a rubber spatula.
Set aside a heaping 1/2 cup of the batter. Transfer the remaining batter to the prepared baking pan, ensuring you scrape every last bit. Carefully spoon the rhubarb mixture over the cake batter. Spoon the set-aside batter over the rhubarb without worrying about perfect evenness.
Break the prepared crumb topping into large, crumby pieces using your fingers. Try to make them approximately equal in size. Sprinkle the crumbs over the entire cake. Bake for around 50-60 minutes, or until a toothpick inserted comes out clean, and the cake has set.
Allow the cake to cool completely before serving.
Storage and Leftovers
Allow leftovers to cool before transferring to an airtight container. Store at room temperature for 1-2 days or in the refrigerator for up to 5 days.
To freeze, allow the cake to cool completely before wrapping individual slices or the entire cake in plastic wrap. Transfer to a freezer-safe ziplock bag and place in the freezer for up to 2 months.
To thaw place the cake in the refrigerator to thaw overnight.
More Breakfast Recipes
- Banana Nut Muffins Recipe
- Autumn Granola Breakfast Cookies
- Breakfast Casserole
- Blueberry Yogurt Muffins
- Overnight Oats with Yogurt
If you try making this Rhubarb Coffeecake Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Rhubarb Coffeecake Recipe
Ingredients
FOR THE RHUBARB FILLING
- 4 cups rhubarb, chopped
- ¼ cup granulated sugar
- 2 teaspoon cornstarch
- ½ teaspoon ground ginger
FOR THE (BIG) CRUMB TOPPING:
- ⅔ cup dark brown sugar
- ⅓ cup granulated sugar
- 1.5 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of salt
- ¾ cup butter, 1 1/2 sticks, melted
- 2.5 cups all-purpose flour
- 3 tablespoon crushed almonds or macadamia nuts
FOR THE CAKE:
- ⅓ cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon butter, softened and cut into 8 pieces
Instructions
- Preheat oven to 325 degrees F and grease an 8-inch baking pan with non-stick cooking spray (I also lined my baking pan to be on the super safe side).
- First prepare the rhubarb filling by chopping the rhubarb into 1/2 inch thick pieces. Transfer chopped rhubarb to a large mixing bowl and toss with the sugar, cornstarch and ground ginger. Set aside.
- To make the crumbs * whisk the sugars, ground cinnamon, ginger, and salt into the melted butter until fully combined and smooth. With a wooden spoon add the flour. It will feel like solid dough- that’s a good thing. Press it together in the bottom of your bowl and set aside.
- Prepare the cake batter- In a small bowl whisk together the sour cream, egg, egg yolk, and vanilla extract. Using your mixer fitted with a paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt on low power. Add the softened and cubed butter and one spoonful of the sour cream mixture, increasing speed to medium, mixing just until flour is moistened. Increase speed to medium high for approximately 30 seconds. Add the remaining sour cream mixture in two separate batches, beating for 15 seconds after each addition, and scraping down the sides of the bowl with a rubber spatula.
- Scoop a heaping 1/2 cup of batter from the bowl and set aside.
- Transfer remaining batter to prepared baking pan, making sure to scrape every last bit out of the bowl. Carefully spoon the rhubarb mixture over the top of the cake batter. Spoon the remaining set-aside batter over the top of the rhubarb; it does not have to be perfectly even.
- Use your fingers and break the prepared crumb topping into big, crumby pieces. Try to get the pieces to be approximately equal in size. Sprinkle over the entire cake. Bake for approximately 50-60 minutes or until toothpick inserted comes out clean and cake has set.
- Allow your cake to cool completely before serving. Keeps stored in an airtight container in the refrigerator for up to 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
