Rhubarb Streusel Coffee Cake
This rhubarb streusel coffee cake is the perfect balance of sweet, tangy, and buttery. The moist sour cream base is studded with fresh rhubarb and layered with a cinnamon-nut streusel that adds texture and warmth. Ideal for brunch, a cozy dessert, or an afternoon coffee companion.
Ingredients
For the Streusel:
- 1 cup brown sugar packed
- ½ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup cold butter cubed
- 1 cup chopped walnuts or pecans optional
For the Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 2½ cups diced fresh rhubarb about ½-inch pieces
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch pan or 10-inch springform pan and spray with non-stick cooking spray.
- In a medium bowl, combine brown sugar, flour, cinnamon, and nutmeg.
- Cut in cold butter until mixture forms coarse crumbs.
- Stir in nuts if using; set aside.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- See full steps with tips & photos → https://wimpysdiner.net/rhubarb-streusel-coffee-cake/
Notes
- If using frozen rhubarb, thaw and drain before folding into the batter.
- Don’t worry if the top cracks—that’s the signature look of a good coffee cake.
- You can skip the nuts in the streusel or replace them with oats for a crunchier texture.