Rhubarb Coffee Crumb Cake
This Rhubarb Coffee Crumb Cake is a tender, buttery spring bake layered with tangy rhubarb and topped with a thick cinnamon crumb. Perfect for brunch or dessert, it delivers a balance of soft, tart, and crunchy textures in every bite.
Equipment
- mixing bowls
- whisk
- electric mixer
- 9-inch baking pan
- spatula
Ingredients
- 3 cups fresh rhubarb (sliced)
- 3 tbsp granulated sugar (for rhubarb)
- 1 tbsp brown sugar (for rhubarb)
- 1/2 tsp vanilla extract (for rhubarb)
- 1 cup all-purpose flour (for crumb)
- 1/2 cup brown sugar (for crumb)
- 1.5 tsp ground cinnamon
- 1 pinch salt
- 1/2 cup cold unsalted butter (cubed)
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar (for batter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour (for batter)
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sour cream or Greek yogurt
Instructions
- Toss rhubarb with sugars and vanilla, rest 10–15 minutes, then drain and pat dry.
- Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Chill.
- Preheat oven to 350°F (175°C) and prepare baking pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine dry ingredients separately. Add to batter alternating with sour cream. Mix gently.
- Spread batter in pan, layer rhubarb evenly, then top with crumb mixture.
- Bake for 50–55 minutes until golden and set. Cool at least 30 minutes before slicing.
Notes
Be sure to drain and pat dry the rhubarb to avoid excess moisture. Do not overwork the crumb topping to maintain chunky texture. Allow cake to cool at least 30 minutes before slicing. Cake stores well and can be frozen for up to 2 months.