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Rhubarb Coffee Cake Recipe Easy Tangy Streusel Breakfast Treat

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A tender coffee cake with a tangy rhubarb burst and crunchy cinnamon-spiced streusel topping, perfect for weekend breakfasts or brunch.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped (about 500g / 1.1 lbs)
  • 2 ½ cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g)
  • ½ cup packed brown sugar (100g)
  • 1 cup unsalted butter, softened (225g)
  • 1 cup sour cream (240ml)
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Chop fresh rhubarb into roughly ½-inch pieces and set aside.
  2. In a large bowl, beat softened butter with granulated and brown sugar using an electric mixer until pale and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, then stir in vanilla extract and sour cream until smooth.
  4. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
  5. Gradually fold the dry ingredients into the wet batter gently until just combined; do not overmix.
  6. Carefully fold in the chopped rhubarb, keeping chunks visible.
  7. Make the streusel topping by combining flour, brown sugar, granulated sugar, cinnamon, and cold butter cubes; rub together with fingers or fork until coarse crumbs form.
  8. Pour batter into a greased 9×13 inch baking pan and spread evenly.
  9. Sprinkle streusel topping generously over the batter.
  10. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted near the center comes out clean and streusel is golden brown.
  11. Cool the cake on a wire rack for at least 15 minutes before slicing and serving.

Notes

[‘Use fresh rhubarb for best texture and flavor; frozen rhubarb can make the cake soggy unless thawed and drained thoroughly.’, ‘Do not overmix the batter to keep the cake tender.’, ‘Use cold butter for the streusel topping to achieve a crumbly texture.’, ‘Start checking the cake at 35 minutes to avoid overbaking.’, ‘Sour cream keeps the cake moist and tender; Greek yogurt can be substituted but changes flavor slightly.’, ‘Leftovers keep well in the fridge for up to 3 days; reheat gently to revive texture.’, ‘Not recommended to freeze due to rhubarb moisture content.’]

Nutrition

Keywords: rhubarb coffee cake, streusel coffee cake, tangy coffee cake, breakfast treat, brunch recipe, easy coffee cake, rhubarb recipe

Find it online: https://blairrecipes.com/rhubarb-coffee-cake-recipe-easy-tangy-streusel-breakfast-treat/