Description

Treat yourself to this Moist Rhubarb Coffee Cake with Cinnamon Streusel, a soft and buttery coffee cake packed with tangy rhubarb and topped with a crunchy cinnamon sugar streusel. Perfect for breakfast, brunch, dessert, or an afternoon coffee break, this easy homemade recipe is bursting with comforting flavors and irresistible texture.

Ingredients

Scale

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh rhubarb, diced

For the Cinnamon Streusel

¾ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup cold unsalted butter, cubed

Optional Glaze

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9-inch square baking pan.
Make the cinnamon streusel topping and set it aside.
Whisk together the dry ingredients in a large bowl.
Cream the butter and sugar, then mix in the eggs, vanilla, and sour cream.
Gradually combine the wet and dry ingredients to form a smooth batter.
Gently fold the diced rhubarb into the batter.
Spread the batter evenly into the prepared pan and sprinkle the streusel over the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake, drizzle with the optional glaze, slice, and serve.

Notes

Use fresh rhubarb for the best texture and bright, tangy flavor.

Do not overmix the batter to keep the coffee cake soft and moist.

Allow the cake to cool for at least 15 minutes before slicing for cleaner pieces.

Prep Time: 20
Cook Time: 50
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 servings
Calories: 340 calories