Rhubarb Streusel Coffee Cake
Tangy rhubarb cuts through sweet cake batter like nobody’s business. The streusel gets properly crispy while the cake stays tender underneath.
This isn’t your typical coffee shop fare – the rhubarb adds serious tartness that wakes up your taste buds.
Fresh Rhubarb Changes Everything
Frozen rhubarb releases too much water and makes soggy cake. Fresh stalks stay firm during baking and give you those perfect tart pockets. Cut pieces about half-inch thick so they don’t disappear into the batter. Red stalks look prettier, but green ones taste just as good.
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Cold Butter Creates Perfect Streusel
Room temperature butter makes greasy topping that doesn’t crumble right. Keep your butter cold and cut it into small cubes first. Use your fingers to work it into the flour mixture until you get pea-sized chunks. Don’t overwork it or you’ll end up with paste instead of crispy bits.
Why Timing Matters Most
Overbaked coffee cake turns dry and crumbly. Check at 40 minutes with a toothpick inserted away from rhubarb pieces. The cake should spring back lightly when touched. Rhubarb will still look slightly wet – that’s normal and keeps the cake moist.
Preventing Soggy Bottom Syndrome
- Pat rhubarb pieces dry with paper towels after cutting to remove excess moisture that can make the cake soggy.
- Let the cake cool completely before covering to prevent condensation from making the streusel soft and chewy.
Frequently Asked Questions
Which rhubarb varieties work best for baking?
Any fresh rhubarb works well. Red varieties like Cherry Red look prettier, but green Field Day rhubarb has the same tart flavor and bakes identically.
How far ahead can I prepare this cake?
Bake up to two days ahead and store covered at room temperature. The flavors actually improve overnight as the rhubarb juices meld with the cake.
Should I peel the rhubarb stalks before using?
No need to peel fresh rhubarb stalks. Just trim the ends and wash thoroughly. The skin adds color and doesn’t affect the texture after baking.
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Rhubarb Streusel Coffee Cake
Equipment Needed
- 9×13-inch baking pan
- Large mixing bowl
- Medium bowl
- Wire whisk
- Measuring cups and spoons
Instructions
- Prepare pan: Preheat oven to 375°F. Grease a 9×13-inch baking pan with butter or cooking spray.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt until combined.
- Combine wet ingredients: In a separate bowl, whisk together melted butter, egg, milk, and vanilla until smooth.
- Make cake batter: Pour wet ingredients into dry ingredients and stir just until combined. Don’t overmix – a few lumps are fine.
- Add rhubarb: Gently fold diced rhubarb into batter until evenly distributed. Spread mixture into prepared pan.
- Make streusel topping: For streusel, combine 1/3 cup flour, brown sugar, and cinnamon in a medium bowl. Cut in cold butter with your fingers until mixture resembles coarse crumbs.
- Bake cake: Sprinkle streusel evenly over cake batter. Bake for 40-45 minutes, until golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
- Cool and serve: Cool in pan for at least 15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Per Serving (1 serving)
