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Rhubarb Coffee Cake is topped with crunchy streusel and every bite is studded with juicy rhubarb! An easy-to-make sheet cake that’s perfect for spring and summer.
Rhubarb season calls for Strawberry Rhubarb Crisp and homemade Rhubarb Coffee Cake! Our German Rhubarb cake (Rhabarberkuchen) bakes high and fluffy with a delicious crunchy streusel and a juicy layer of rhubarb. This sheet cake is easy to make from scratch in less than 20 minutes and a perfect dessert to make in advance.
Why our recipe
- German Cookie-like streusel topping that bakes up into little cookie-like shortbread balls. So delicious!
- Easy to make from scratch with pantry ingredients
- Tastes even better on the second day. A perfect cake to make in advance!
Ingredient Notes
- Butter: I always use unsalted butter for baking. You need room temperature butter for the batter and cold butter for the streusel.
- Vanilla extract: You can use vanilla extract or the same amount of vanilla sugar in this recipe.
- Eggs: Use large eggs in this recipe. For the best results let the eggs come to room temperature before adding them, this way the butter won’t solidify.
- Flour: Use all-purpose flour and make sure to measure the flour correctly using the spoon and level method for the best results.
- Milk
- Rhubarb: Chop fresh rhubarb into small pieces about 1/2 inch thick. You can also use frozen rhubarb. Let it thaw before adding it to the batter.
Julia’s Tips
- Cake pan: To make this Rhubarb Coffee Cake you need a 9×13-inch baking pan. You can also half the recipe and bake it in an 8×8-inch baking pan.
- Make it in advance: The rhubarb keeps the cake moist and fresh so you could also make this cake one day in advance and store it covered at room temperature.
- Other toppings: If you are not a big fan of rhubarb you can top this cake with berries or chopped peaches or try my Lemon Raspberry Cake made with the same streusel topping.
- On the side: Serve it with a big dollop of homemade whipped cream, a scoop of vanilla ice cream, or vanilla sauce.
Storage Instructions
Storing: This rhubarb coffee cake keeps covered at room temperature for about 3 days, after that, I recommend refrigerating it. Let it come to room temperature before serving.
Freezing: You can also freeze this cake. Let it thaw at room temperature. The streusel topping will be softer after freezing.
More Cake Recipes
Rhubarb Coffee Cake
Equipment
- Stand Mixer
Ingredients
For the Rhubarb Cake
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 pinch of salt
- 1/2 cup milk
- 5 1/2 cups fresh rhubarb, chopped
For the Streusel Topping
- 1 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 pinch of salt
- 1/4 tsp cinnamon
- 3/4 cup unsalted butter, cold
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
- In a small bowl combine flour, baking powder, and salt.
- With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
- Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
- To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.
Can you use frozen rhubarb?
I haven’t tried that so I can’t say for sure. But I think the baking time would be longer if you use frozen rhubarb.
Loved your website. Thank you for sharing. You got a new fan.
I am a huge fan of this recipe. I’ve made it three times now (all with 1to1 gluten free flour from bob’s red mill) and it is so yummy! Making it again tomorrow for a party and thought it was tried and true enough I should leave a review. Thank you!