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Rhubarb Coffee Crumb Cake

Rhubarb Coffee Crumb Cake

This Rhubarb Coffee Crumb Cake is a tender, moist spring bake packed with tart rhubarb and topped with a thick, buttery cinnamon crumb. Perfect as a breakfast cake or casual dessert, it delivers a comforting balance of sweet, tangy, and crunchy textures.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour (crumb topping)
  • 1/2 cup brown sugar, packed
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 2 cups fresh rhubarb, sliced
  • 1 tbsp all-purpose flour (for tossing rhubarb)
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup sour cream or Greek yogurt
  • 2 tbsp powdered sugar (optional, for dusting)

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • electric mixer
  • spatula
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
  2. Make the crumb topping by combining flour, brown sugar, cinnamon, and salt. Cut in cold butter until large clumps form. Chill until ready to use.
  3. Toss sliced rhubarb with 1 tablespoon flour until evenly coated. Set aside.
  4. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  5. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  6. Add dry ingredients in batches alternating with sour cream, mixing until just combined.
  7. Fold in the rhubarb gently until evenly distributed.
  8. Spread batter evenly in prepared pan.
  9. Sprinkle crumb topping evenly over batter, keeping large clumps intact.
  10. Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out with moist crumbs.
  11. Cool for at least 20 minutes before slicing. Dust with powdered sugar if desired.

Notes

For a thicker crumb topping, double the crumb ingredients. You can substitute Greek yogurt for sour cream for a lighter version. Frozen rhubarb works well if thawed and well-drained. Let the cake cool before slicing to allow the crumb to set properly.