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Rhubarb Coffee Crumb Cake
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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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy rhubarb recipes, rhubarb breakfast cake, rhubarb coffee cake, rhubarb crumb cake
Servings: 12 slices
Calories: 320kcal
Cost: 8

Equipment

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

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)

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
  • 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.
  • Toss sliced rhubarb with 1 tablespoon flour until evenly coated. Set aside.
  • Whisk together flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  • Add dry ingredients in batches alternating with sour cream, mixing until just combined.
  • Fold in the rhubarb gently until evenly distributed.
  • Spread batter evenly in prepared pan.
  • Sprinkle crumb topping evenly over batter, keeping large clumps intact.
  • Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out with moist crumbs.
  • 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.