Rhubarb Streusel Coffee Cake – Moist, Crumbly, and Full of Spring Flavor

There’s something magical about the cozy scent of cinnamon, butter, and tart rhubarb baking in the oven.

This rhubarb streusel coffee cake brings it all together in one glorious bite—soft, tender cake layered with spiced crumble and juicy fruit.

It’s the kind of cake that feels like a hug from the inside out.

Why I Love This Recipe

Perfect balance of sweet and tart – Rhubarb adds brightness that cuts through the sweetness.

Cinnamon streusel heaven – The topping is crunchy, buttery, and warm with spice.

Moist and rich crumb – Thanks to sour cream and plenty of butter.

Make-ahead friendly – Even better the next day (if it lasts that long!).

Great for sharing – Serves a crowd and makes any table feel special.

What You’ll Need (Ingredient Highlights)

Fresh rhubarb – Tart and juicy, diced small to spread evenly in the cake.

All-purpose flour – For both the cake and the crumbly topping.

Brown sugar + granulated sugar – Sweetens the cake and deepens flavor in the streusel.

Cinnamon + nutmeg – Adds warm, cozy spice to every layer.

Butter – Softened for the cake, cold for the streusel.

Sour cream – Keeps the crumb rich, soft, and moist.

Eggs + vanilla – For structure and balanced sweetness.

Optional chopped nuts – For crunch in the topping.

Pro Tips Before You Start

Use cold butter for streusel – It creates that perfect crumbly texture.

Dice rhubarb evenly – Small pieces ensure even baking and distribution.

Cream butter and sugar well – This step is key for a light, fluffy texture.

Don’t overmix – Mix batter just until combined to keep the crumb tender.

Cool before slicing – It helps set the cake and makes clean cuts easier.

How to Make Rhubarb Streusel Coffee Cake

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F (175°C).

Grease a 9×13-inch baking dish or 10-inch springform pan and spray with non-stick cooking spray.

Step 2: Make the Streusel Topping

In a medium bowl, mix together brown sugar, flour, cinnamon, and nutmeg.

Cut in cold butter until the mixture forms coarse crumbs.

Stir in chopped nuts if using, then set aside.

Step 3: Whisk the Dry Ingredients

In a separate bowl, combine flour, baking powder, baking soda, and salt.

Step 4: Cream the Butter and Sugar

Using a stand or hand mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Step 5: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each.

Stir in the vanilla extract.

Step 6: Alternate Dry Ingredients and Sour Cream

Add the dry ingredients and sour cream to the butter mixture in five parts, beginning and ending with the dry ingredients.

Mix gently after each addition, just until combined.

Step 7: Fold in Rhubarb

Using a spatula, gently fold in the diced rhubarb until evenly distributed.

Step 8: Assemble the Layers

Spread half the batter into the prepared pan—it will be thick.

Sprinkle with half of the streusel.

Step 9: Add Remaining Batter and Streusel

Dollop the rest of the batter on top and carefully spread to cover.

Sprinkle with the remaining streusel.

Step 10: Bake Until Golden

Bake for 45–50 minutes (or 55–60 minutes if using a springform pan), until the top is golden and a toothpick inserted in the center comes out with just a few crumbs.

Step 11: Cool Before Serving

Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

What to Serve It With

A hot cup of coffee or tea

Whipped cream or a scoop of vanilla ice cream

A fruit salad for brunch

Lemon yogurt on the side

A drizzle of caramel sauce for extra indulgence

Variations / Substitutions

Use berries – Substitute part of the rhubarb with chopped strawberries.

Add orange zest – Brightens the flavor and pairs beautifully with rhubarb.

Make it nut-free – Skip the walnuts or pecans for allergy-friendly version.

Try Greek yogurt – In place of sour cream, for a slightly tangier crumb.

Gluten-free option – Use 1:1 gluten-free flour blend.

Storage & Leftovers

Room Temp – Store tightly covered for up to 2 days.

Fridge – Keep refrigerated for up to 5 days.

Freeze – Slice and wrap tightly, then freeze for up to 2 months.

Reheat – Warm individual pieces in microwave or oven at 325°F (160°C).

Serve cold – It’s just as good straight from the fridge!

FAQs

Can I use frozen rhubarb?
Yes, just thaw and drain well to remove excess moisture.

What’s the best pan to use?
A 9×13-inch pan is easiest, but a 10-inch springform works well too for a taller cake.

Why is my streusel sinking?
Make sure your butter is cold and don’t press the streusel into the batter.

Can I make this ahead of time?
Yes! Bake the night before and store covered at room temp or in the fridge.

Is it okay to leave out the nuts?
Absolutely—just skip them for a nut-free version.

Can I use low-fat sour cream?
Yes, though full-fat gives the best texture and richness.

Can I double the recipe?
You can, but use two pans and rotate them while baking for even cooking.

Final Thoughts

This rhubarb streusel coffee cake is everything I want in a homemade bake—soft, spiced, and full of tangy fruit and buttery crumble.

It’s the kind of treat that brings people to the kitchen before it even comes out of the oven.

Whether for brunch, dessert, or snacking with a cup of coffee, it never disappoints.