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Easy Rhubarb Streusel Coffee Cake Recipe with Tender Crumb Perfect for Breakfast

Easy Rhubarb Streusel Coffee Cake - featured image
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A tender crumb coffee cake featuring tart rhubarb and a buttery streusel topping, perfect for breakfast or brunch. This easy recipe comes together quickly with simple ingredients and delivers nostalgic comfort.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 200g) fresh rhubarb, chopped into 1/2-inch pieces
  • For the streusel topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (70g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and diced
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
  2. Prepare the streusel topping by combining 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt in a medium bowl. Add 1/4 cup cold diced butter and mix with fingers or a pastry cutter until coarse crumbs form. Set aside.
  3. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  4. In another large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in 2 eggs one at a time, then add 1 teaspoon vanilla extract.
  6. Stir in 1/2 cup yogurt or sour cream until smooth.
  7. Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  8. Gently fold in 1 1/2 cups chopped rhubarb.
  9. Pour batter into the prepared pan and smooth the top.
  10. Sprinkle streusel topping evenly over the batter without pressing down.
  11. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use cold butter for the streusel topping to keep it crumbly. Avoid overmixing the batter to maintain a tender crumb. Drain rhubarb if very juicy to prevent sogginess. Tent with foil if topping browns too quickly. Let cake cool at least 20 minutes before slicing.

Nutrition

Keywords: rhubarb coffee cake, streusel coffee cake, breakfast cake, easy coffee cake, tender crumb cake, brunch recipe, rhubarb dessert

Find it online: https://hungermind.com/easy-rhubarb-streusel-coffee-cake-recipe-with-tender-crumb-perfect-for-breakfast/