Rhubarb Coffee Cake Recipe

Moist and Delicious Rhubarb Streusel Cake

This quick and easy Rhubarb Coffee Cake is chalk full of healthy rhubarb and topped with a nutty streusel.

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Nice and moist too! Perfect for snack time, tea time, or dessert!

You can use fresh OR frozen rhubarb for this tasty rhubarb cake.

If you are looking for a great rhubarb cake recipe, you have found a choice one here!

Rhubarb Coffee Cake Streusel Rhubarb CakeMoist and Delicious Rhubarb Coffee Cake

Make Rhubarb Coffee Cake Streusel Coffee Cake


Note - If you are using rhubarb from your freezer for this recipe, allow it to thaw in a sieve, over a bowl, and discard the excess liquid, or use it for another purpose.


1/2 cup butter, softened
1 cup brown sugar (packed)
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk (or 1 cup milk including 1 tbsp. vinegar or lemon juice)
2 cups chopped fresh or frozen rhubarb


1/2 cup packed brown sugar
1/4 cup nuts (hazelnuts, pistachios or sliced almonds)
1 tbsp. all-purpose flour
1/2 tsp. cinnamon
2 tbsp. butter, melted



In a small bowl, combine the brown sugar, nuts, flour and cinnamon.

Using a pastry blender or a fork, mix in the butter until the mixture resembles coarse crumbs.

Set aside.


In another bowl, beat the butter with the brown sugar until light and fluffy.

Beat in the egg, one at a time, and beat in the vanilla.

In a separate bowl, combine the flour, baking soda, baking powder and the salt.

Add the dry ingredient mixture to the butter mixture, alternately with the buttermilk.

Fold in the chopped rhubarb.

Transfer the batter to a greased, 9" spring form pan.

Sprinkle with the topping.

Bake at 350° F for about 1 hour, or until a toothpick inserted in the centre come out clean.

Remove from oven, allow to cool for 5 minutes, and then remove from side of pan.

Serve warm or cold with or without a dollop of ice cream or whipped cream.


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