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Moist Rhubarb Coffee Cake Recipe with Easy Cinnamon Streusel Topping

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A tender, moist coffee cake featuring tart rhubarb and a crunchy cinnamon streusel topping, perfect for brunch or coffee breaks. This easy recipe balances sweet and tart flavors with a comforting texture.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) whole milk (dairy-free milk works too)
  • 1 tsp vanilla extract
  • 1 ½ cups (about 190 g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (60 g) all-purpose flour (for streusel)
  • ⅓ cup (70 g) brown sugar, packed (for streusel)
  • 1 tbsp ground cinnamon (for streusel)
  • 4 tbsp (55 g) unsalted butter, cold and cut into small pieces (for streusel)
  • Optional: ¼ cup (30 g) chopped pecans or walnuts (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or non-stick spray and lightly dust with flour.
  2. Prepare the streusel topping: In a medium bowl, combine ½ cup flour, ⅓ cup brown sugar, and 1 tbsp cinnamon. Add cold butter pieces and work into dry ingredients until coarse crumbs form. Stir in nuts if using. Chill in fridge.
  3. Mix dry cake ingredients: In a large bowl, whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, and ½ tsp salt.
  4. Cream butter and eggs: In another bowl, beat ½ cup softened butter until creamy. Add eggs one at a time, mixing well after each, then stir in 1 tsp vanilla extract.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to butter mixture alternately with ¾ cup milk, starting and ending with dry ingredients. Mix gently until just combined.
  6. Fold in chopped rhubarb gently.
  7. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping generously on top, pressing lightly.
  8. Bake for 40-45 minutes until a toothpick inserted in center comes out with a few moist crumbs. Tent with foil if streusel browns too quickly.
  9. Cool on a rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid a dense cake. Keep butter cold for the streusel topping to ensure crumbly texture. Use fresh rhubarb for best flavor; if using frozen, thaw and drain excess liquid. Tent cake with foil if streusel browns too fast. A splash of extra milk can loosen thick batter.

Nutrition

Keywords: rhubarb coffee cake, cinnamon streusel, easy coffee cake, moist cake, brunch recipe, rhubarb dessert, cinnamon topping

Find it online: https://twirltaste.com/moist-rhubarb-coffee-cake-recipe-with-easy-cinnamon-streusel-topping/