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    Home > Recipes > Cakes & Cupcakes

    Rhubarb Coffee Cake

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 08/03/17 · Updated: 08/03/17 · This post may contain affiliate links

    Rhubarb Coffee Cake is topped with cookie-like streusel and every bite is studded with juicy rhubarb! An easy-to-make sheet cake that’s not too sweet and not too tangy, just delicious.

    Rhubarb Coffee Cake is topped with cookie-like streusel and every bite is studded with juicy rhubarb! An easy-to-make sheet cake that’s not too sweet and not too tangy, just delicious.

    Close-up of a piece of rhubarb coffee cake topped with streusel sitting on a white plate. A fork has taken out a piece of the cake. In the background, there\'s a cup of coffee and another piece of cake on a plate.

    Rhubarb Coffee Cake is my favorite coffee cake when rhubarb is in season! It bakes high and fluffy with a delicious crunchy streusel and a juicy layer of fresh rhubarb. This rhubarb-and-streusel-topped sheet cake is not only easy to make from scratch in less than 20 minutes but it’s also a perfect dessert to make in advance. It tastes even better on the next day!

    You will love the cookie-like topping! My go-to streusel is a traditional German streusel that is made with less sugar than an American crumb topping and is made without nuts. It bakes up into little cookie-like shortbread balls. So delicious!

    I love simple cake recipes like this that come together quickly, are not too sweet, and are perfect for unexpected guests. This cake makes a great afternoon snack, brunch treat, or dessert. My favorite thing to make with rhubarb besides cake is my easy Strawberry Rhubarb Crisp.  It’s definitely one of the easiest and best desserts you can make with rhubarb! 

    Top-down shot of a piece of rhubarb coffee cake topped with streusel sitting on a white plate sitting on a white and blue dishtowel. A fork has taken out a piece of the cake.

    Tips and Tricks for making this Rhubarb Coffee Cake

    • To make this Rhubarb Coffee Cake you need a 9×13-inch baking pan. This size of cake works great for a party. You can also half the recipe and bake it in an 8×8-inch baking pan.
    • 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.
    •  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. It makes a perfect alternative for this cake is made with the same streusel topping.
    •  Serve it with a big dollop of homemade whipped cream and you have the perfect summer dessert!

    A grey baking pan of rhubarb coffee cake topped with streusel before baking.

    Looking for more Coffee Cake Recipes?

    • German Apple Streusel Sheet Cake
    • Easy Cherry Cake Recipe
    • Plum Cake with Streusel
    • Apricot Cake Recipe

    Top-down shote of a piece of rhubarb coffee cake topped with streusel sitting on a white plate. A fork has taken out a piece of the cake. Next to it, there\'s another piece of cake on a plate, a small bowl of rhubarb and a cup of coffee.

    Tools used for making this Rhubarb Coffee Cake

    9 x 13 inch Pan with Lid: I love this baking pan! It comes with a lid so it’s easy to transport baked goods or casseroles and it’s super easy to clean, everything slides right off. I use this pan for all my 9×13-inch cakes, bars, and casseroles.
    Stand Mixer: The most beautiful appliance in my kitchen! I own it in the gorgeous Ice Blue but the new Imperial Black one is my current favorite color.
    Vanilla Extract: This is my favorite vanilla extract. I also love their vanilla sugar for recipes where I don’t want to add more liquid.

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    A piece of rhubarb coffee cake topped with streusel sitting on a white plate. A fork has taken out a piece of the cake. In the background, there's a cup of coffee and a small white bowl of rhubarb.
    Servings: 20

    Rhubarb Coffee Cake

    Rhubarb Coffee Cake is topped with cookie-like streusel and every bite is studded with juicy rhubarb! An easy-to-make sheet cake that’s not too sweet and not too tangy, just delicious.
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Course: Dessert
    Cuisine: German
    Calories: 328kcal
    Author: Julia Foerster
    5 from 1 vote
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric

    For the Rhubarb Cake

    • 1 cup unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 4 large eggs
    • 3 cups all-purpose flour
    • 2 1/2 tsp baking powder
    • 1 pinch of salt
    • 1/2 cup milk
    • 5 1/2 cups sliced rhubarb, cut into 1/2 inch pieces

    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
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    Instructions

    • Preheat the oven to 350°F and grease a 9x13-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.

    Nutrition Information

    Calories: 328kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 19mg | Potassium: 214mg | Fiber: 1g | Sugar: 15g | Vitamin A: 590IU | Vitamin C: 2.7mg | Calcium: 77mg | Iron: 1.6mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

    I originally shared this recipe on Tastes of Lizzy T. 

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    Image with text: easy rhubarb coffee cake, image: Close-up of a rhubarb coffee cake on a white plate with a piece taken out.

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    Reader Interactions

    Comments

    1. Rhonda says

      June 29, 2022 at 8:44 am

      Can you use frozen rhubarb?

      Reply
      • Julia Foerster says

        June 30, 2022 at 10:02 am

        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.

        Reply
    2. Sheilah Holle says

      November 20, 2020 at 3:59 pm

      Loved your website. Thank you for sharing. You got a new fan.

      Reply
    3. Maria says

      August 20, 2020 at 6:29 pm

      5 stars
      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!

      Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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