This cozy, crumbly favorite is perfect for brunch or anytime you’re craving something sweet and tart!

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 9–12 squares

I have to admit, I’m a bit torn. Should I call the recipe a coffee cake or a rhubarb crumble-bar hybrid? Honestly, it’s both. You’ll see what I mean once you fold those ruby-red bits of rhubarb into the silky batter. Indeed, the crumbly top is the star of the dish—perhaps a bit too much. But that’s fine. A little imperfection here makes it feel more, well, human.

I still remember the first time I tossed rhubarb into a cake. I was skeptical. Rhubarb felt tart, sharp… like it might overpower everything else. But then I tasted that first bite and thought, “Okay, that’s magic.” Somehow the tang lifts the sweetness, and you end up with this playful contrast in every mouthful.

You’re about to embark on a straightforward recipe that utilizes common pantry items and, in my opinion, functions without the need for an expensive stand mixer. A good old bowl and a sturdy spatula will do. Let’s get into why this Old-Fashioned Rhubarb Coffee Cake deserves a spot at your table.

Why You’ll Love This Cake

• Bright and Balanced: Rhubarb adds a tang that cuts through the sweet crumb, so you won’t end up with something cloying.
• Textural Fun: Soft, tender cake meets a crisp, buttery streusel. Sort of like a little tug-of-war between gooey and crunchy.
• Easy to Pull Off: No weird ingredients. You probably have everything on hand right now.
• Perfect for Gifting: Cut into squares, wrap in parchment, and hand them off to a friend. They’ll think you slaved over it—when really, it’s pretty fuss-free.

Perhaps I should warn you: you might find yourself sneaking extra bites. I can’t promise I won’t judge—mostly because I do the same thing.

Ingredients

You’ll Need:

• 2 cups chopped rhubarb (fresh or frozen, thawed and drained)

• 1½ cups all-purpose flour

• ½ cup sour cream

• ½ cup butter, softened (plus a bit more for the pan)

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

For the Crumb Topping (optional but highly recommended):

• ½ cup all-purpose flour

• ¼ cup granulated sugar

• ¼ cup brown sugar, packed

• 4 tablespoons cold butter, cubed

I know, the crumb topping seems like extra work. But think of it as a necessary flourish—like that little flourish on your latte art. You want it.

Instructions

1. Preheat & Prep. Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment. You’ll thank yourself later when the cake slides right out.
2. Make the Crumb (if using). In a small bowl, combine flour, granulated sugar, and brown sugar. Sprinkle cold butter cubes on top. Use a fork or your fingertips to rub the butter into the dry ingredients until you have pea-sized crumbs. Set aside.
3. Cream Butter & Sugar. In a mixing bowl, beat softened butter and sugar until pale and fluffy, about two minutes. A few sugar granules here and there won’t hurt the final result.
4. Add Egg, Vanilla, Sour Cream. Crack in the egg, pour in the vanilla, then dollop in the sour cream. Stir until the mixture loosens up. It might look odd—almost like pancake batter gone rogue—but that’s okay.
5. Combine Dry Ingredients. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Mix Wet & Dry. Gently fold the dry mix into the wet ingredients. Don’t overmix—you want a tender crumb. Some lumps in the batter are fine.
7. Add Rhubarb. Fold in chopped rhubarb until it’s evenly distributed. You’ll see streaks of pink—that’s part of the charm.
8. Assemble & Top. Spread the batter into your prepared pan. Sprinkle the crumb topping evenly over the surface. No need to press it in; it settles as it bakes.
9. Bake. Bake for 35–40 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs. If you still see raw batter, bake for another three to five minutes.
10. Cool & Serve. Let the cake cool in the pan for at least 15 minutes. Slice into squares. Serve plain or with a dollop of whipped cream or a dusting of powdered sugar.

Tips for Success

• Room-Temp Ingredients: Bring butter and egg to room temperature so they blend smoothly.
• Drain Frozen Rhubarb: If you use frozen, drain excess water to avoid a soggy cake.
• Don’t Skip the Crumb: Okay, you can skip it… but you shouldn’t. It’s the part people rave about.
• Watch the Bake Time: Ovens vary. Start checking at 30 minutes if yours runs hot.
• Loosen the Cake Edges: Run a thin knife around the pan before sliding the cake out to avoid those crumbly edges sticking.

Variations & Add-Ins

• Nutty Twist: Stir in ½ cup chopped pecans or walnuts for a buttery crunch.
• Spiced Up: Add ½ teaspoon ground cinnamon or cardamom into the batter for warmth.
• Citrus Zing: Grate some lemon zest into the batter for a bright note that complements the rhubarb.
• Berry Combo: Fold in ½ cup fresh strawberries or raspberries along with the rhubarb. More fruit, more fun.

You might wonder if you can sub Greek yogurt for the sour cream. I’ve tried—yes, it works. The texture shifts slightly, but hey, it’s fine. Sometimes good enough is, well, good enough.

Storage & Make-Ahead

• Room Temp: Keep covered at room temperature for up to 2 days.
• Refrigerate: Store in an airtight container for up to 4 days. Bring to room temp or warm slightly before serving.
• Freeze: Wrap individual squares in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge or zap in the microwave for 15 seconds.

I once froze a whole pan, thinking it would last me weeks. It didn’t. I’m not proud, but it’s true.

Frequently Asked Questions

Q: Can I use a bundt pan instead?

A: Sure. The bake time will change—plan on 45–50 minutes—and you’ll need to spoon crumbs into the ridges. Might be a pain, but also kind of fun.

Q: My crumb topping sank. What happened?

A: Likely too much moisture in the batter. Check your rhubarb drain time or skip the sour cream swap.

Q: Can I halve this recipe?

A: You can. Use a 6×6 pan, and watch the bake time—it might finish closer to 25–30 minutes.

Q: Is this coffee cake really for coffee?

A: Definitely. But it’s also fantastic with tea, milk, or—confession—just on its own.

Nutrition Information

• Calories: 350 per serving
• Carbohydrates: 55g
• Protein: 5g
• Fat: 13g
• Sodium: 250mg

Remember, these values are approximate and may vary based on the specific ingredients and quantities used.

I think that covers it. Or maybe I’m forgetting something… oh right, taste it. You should definitely taste it. Invite a neighbor. Or just eat the corner piece yourself—no judgment here. Enjoy that first tangy-sweet bite and let me know if your kitchen turns into a little chaos of crumbs. Mine always does.

Homemade Old-Fashioned Rhubarb Coffee Cake

Recipe by Cookfosters

Course: Dessert

Cuisine: American

Difficulty: medium

🍽️

Servings

8

⏱️

Prep time

20 minutes

🔥

Cooking time

45 minutes

📊

Calories

350 kcal

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A delightful homemade coffee cake bursting with the tangy goodness of rhubarb, featuring a tender cake base, diced rhubarb, and a sweet streusel topping. Perfect for cozy mornings or family gatherings.

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Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups rhubarb, diced
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup granulated sugar (for streusel)
• 1/4 cup unsalted butter, softened (for streusel)
• 1 teaspoon ground cinnamon (for streusel)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
3. Cream softened butter and sugar until light and fluffy in a large bowl.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add dry ingredients to wet ingredients, alternating with sour cream. Mix until combined.
6. Gently fold in diced rhubarb.
7. Prepare streusel topping by combining flour, sugar, softened butter, and ground cinnamon. Mix until crumbly.
8. Pour cake batter into the prepared pan and sprinkle streusel topping evenly over the top.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Slice and serve the rhubarb coffee cake. Enjoy!

Nutrition Facts

Calories: 350

Fat: 13

Carbohydrates: 55

Protein: 5

Sodium: 250

Sugar: 30