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Introduction
Did you know that rhubarb was legally classified as a fruit in the United States for tariff purposes, despite botanically being a vegetable? This fascinating contradiction perfectly mirrors the delightful surprise waiting in every bite of an Old-Fashioned Rhubarb Coffee Cake. As spring unfolds its vibrant colors, rhubarb emerges from the garden with its crimson stalks, practically begging to be transformed into something spectacular. This timeless recipe brings together the tangy brightness of seasonal rhubarb with a buttery, tender cake crumb and a cinnamon-spiced streusel that will transport you straight to grandma’s kitchen.
Ingredients List for Old-Fashioned Rhubarb Coffee Cake
For the Cake:
- 2½ cups all-purpose flour (substitute with 1:1 gluten-free flour blend if needed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ¾ cup unsalted butter, softened (or ⅔ cup vegetable oil for a dairy-free option)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice as a substitute)
- 3 cups fresh rhubarb, chopped into ½-inch pieces (frozen works too, just don’t thaw)
For the Streusel Topping:
- 1 cup packed brown sugar
- ¼ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
- ½ cup chopped pecans or walnuts (optional for delightful crunch)
The vibrant ruby-red rhubarb stalks bring a perfect tartness that balances the sweet, buttery cake beneath. Each ingredient plays a crucial role in creating that nostalgic flavor profile that makes this Rhubarb streusel coffee cake truly special.
Timing for Old-Fashioned Rhubarb Coffee Cake
- Preparation time: 20 minutes
- Baking time: 45-50 minutes
- Cooling time: 15 minutes
- Total time: Approximately 85 minutes
This recipe requires about 30% less active time than most traditional coffee cake recipes, making it perfect for busy weekend mornings when you want something homemade but don’t want to spend hours in the kitchen.
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or cooking spray. For easy removal, consider lining the pan with parchment paper, leaving some overhang on the sides to use as handles later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. This step is crucial for ensuring your cake rises evenly – don’t rush it! A proper mixing of the dry ingredients prevents those dreaded flour pockets in your finished cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. This isn’t just mixing – you’re incorporating air into the batter, creating the foundation for a tender crumb. The mixture should lighten in color noticeably.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. These binding elements help create structure while adding richness to your cake’s flavor profile.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour. Mix on low speed just until combined after each addition. Overmixing activates gluten, which can make your cake tough rather than tender.
Step 6: Fold in Rhubarb
Gently fold in the chopped rhubarb until evenly distributed throughout the batter. The rhubarb will release moisture during baking, infusing the cake with its distinctive tangy flavor and creating pockets of jammy goodness throughout.
Step 7: Prepare Streusel Topping
In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using. The texture should be like wet sand that just barely holds together when squeezed.
Step 8: Assemble and Bake
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Nutritional Information for Old-Fashioned Rhubarb Coffee Cake
Per serving (based on 12 servings):
- Calories: 385
- Protein: 5g
- Carbohydrates: 58g
- Fat: 15g
- Fiber: 2g
- Sugar: 35g
- Sodium: 230mg
Rhubarb itself is notably low in calories while being rich in vitamin K, calcium, and antioxidants. Studies show that rhubarb contains compounds that may help reduce inflammation and support digestive health.
Healthier Alternatives for Old-Fashioned Rhubarb Coffee Cake
- Replace up to half the all-purpose flour with whole wheat pastry flour for added fiber
- Reduce sugar to 1¼ cups in the cake batter (research shows a 15-20% reduction doesn’t significantly impact taste perception)
- Substitute Greek yogurt for buttermilk to increase protein content
- Replace half the butter with unsweetened applesauce to reduce fat content
- Add 2 tablespoons of ground flaxseed to the batter for omega-3 fatty acids
Serving Suggestions for Old-Fashioned Rhubarb Coffee Cake
This versatile cake shines in numerous settings! Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For brunch gatherings, pair slices with a fruit compote and a side of crispy bacon for a sweet-savory balance. Coffee cake naturally pairs beautifully with beverages – try it with a bold French roast coffee in the morning, or an afternoon Earl Grey tea for an elegant snack.
For special occasions, create a stunning presentation by garnishing with candied rhubarb curls and a light dusting of powdered sugar. The bright pink color makes this cake perfect for spring gatherings and Mother’s Day celebrations.
Common Mistakes to Avoid for Old-Fashioned Rhubarb Coffee Cake
- Using rhubarb leaves: They contain oxalic acid and are toxic! Always discard the leaves and use only the stalks.
- Undermixing the butter and sugar: According to baking science, properly creamed butter and sugar incorporates 30% more air into your batter.
- Overmixing the batter: Stop mixing as soon as ingredients are incorporated to prevent developing gluten.
- Using cold ingredients: Room temperature eggs and buttermilk blend more easily and create a more uniform texture.
- Opening the oven door too early: This can cause your cake to sink in the center. Wait until at least 30 minutes have passed.
Storing Tips for Old-Fashioned Rhubarb Coffee Cake
This cake stays moist and delicious at room temperature for up to 3 days when stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best in the first 4 days. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
To refresh slightly stale cake, warm a slice in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes. The warmth will reactivate the buttery flavors and soften the texture.
Conclusion for Old-Fashioned Rhubarb Coffee Cake
The Old-Fashioned Rhubarb Coffee Cake brilliantly showcases spring’s most distinctive produce in a recipe that balances tartness with sweet comfort. With its buttery crumb, jammy rhubarb pockets, and cinnamon-scented streusel, this cake bridges generations of baking traditions while remaining eternally delicious. Whether you’re a rhubarb enthusiast or trying it for the first time, this recipe offers accessibility with impressive results.
Try this recipe during the peak of rhubarb season (April through June) for the most vibrant flavor and color. Share your creation with us by tagging #RhubarbCoffeeCake on social media – we’d love to see your baking success!
FAQs for Old-Fashioned Rhubarb Coffee Cake
Can I use frozen rhubarb instead of fresh?
Yes! Use frozen rhubarb directly from the freezer without thawing. Thawed rhubarb releases too much liquid and can make your cake soggy. If using frozen, you might need to extend baking time by 5-7 minutes.
Why is my streusel topping melting into the cake?
This typically happens when the butter in your streusel is too warm. Make sure to use cold butter and work quickly when preparing the streusel. Refrigerating the prepared streusel for 10 minutes before topping the cake can also help maintain those desirable crumbly chunks.
Can I add strawberries to this recipe?
Absolutely! Replace up to half of the rhubarb with sliced strawberries for a classic flavor combination. The strawberries will add natural sweetness, so consider reducing the sugar in the cake batter by 2-3 tablespoons.
Why did my rhubarb sink to the bottom of the cake?
Tossing the chopped rhubarb in 1-2 tablespoons of the flour mixture before adding it to the batter helps prevent sinking. Also, make sure your batter isn’t too thin – it should be thick enough to support the fruit pieces.
How do I know when rhubarb is in season?
Field-grown rhubarb typically appears in markets from April to June, with peak season in May. Look for firm, crisp stalks with shiny skin and vibrant color ranging from pink to deep red. Avoid stalks that are limp, stringy, or have brown spots.
Old-Fashioned Rhubarb Coffee Cake
Equipment
- 9x13 inch Baking Pan
- Electric Mixer
- Pastry Blender
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter softened (or ⅔ cup vegetable oil for a dairy-free option)
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk or 1 cup milk with 1 tablespoon lemon juice as a substitute
- 3 cups fresh rhubarb chopped into ½-inch pieces (frozen works too, just don't thaw)
For the Streusel Topping
- 1 cup brown sugar packed
- 1/4 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 cup cold unsalted butter cubed
- 1/2 cup chopped pecans or walnuts optional for delightful crunch
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or cooking spray. For easy removal, consider lining the pan with parchment paper, leaving some overhang on the sides to use as handles later.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour. Mix on low speed just until combined after each addition.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let cool in the pan for about 15 minutes before serving.
Notes
- Toss chopped rhubarb in 1-2 tablespoons of flour to prevent sinking.
- The cake stays fresh at room temperature for up to 3 days when stored in an airtight container.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- To refresh slightly stale cake, warm a slice in the microwave for 15-20 seconds.