This Rhubarb Coffee Cake is topped with crunchy streusel and studded with rhubarb! An easy-to-make sheet cake recipe that’s perfect for spring and summer.
RHUBARB COFFEE CAKE
A piece of this Rhubarb Coffee Cake topped with whipped cream is the perfect ending for every summer meal. This rhubarb and streusel topped sheet cake is not only easy to make completely from scratch but it’s also a perfect dessert to make in advance. It tastes even better on the next day!
Rhubarb cake is one of my favorite cakes that my Mother-in-Law makes every year. She has a big rhubarb plant in her garden and can’t keep up with all the rhubarb. So everyone who comes over gets a few stalks.
Did you know that rhubarb is a vegetable? Rhubarb on its own can taste a bit tart but when it’s cooked down with a bit of sugar or baked into a cake it becomes sweet with only a little bit of tartness left.
My favorite thing to make with rhubarb besides cake is this easy Strawberry Rhubarb Crisp. It’s definitely one of the easiest and best desserts you can make with rhubarb! It’s perfect for a warm summer night served with a scoop of vanilla ice cream.
But back to this Rhubarb Coffee Cake. My favorite thing about this cake is the streusel topping. Who doesn’t love a crunchy cookie-like streusel topping?! My go-to streusel is a traditional German streusel that is made without nuts, less sugar than an American crumb topping and bakes up into little cookie-like shortbread balls. It’s so delicious!
I also use this kind of streusel on top of my German Apple Streusel Sheet Cake which is a perfect cake for fall and on top of my Lemon Raspberry Cake which would make a perfect alternative for this Rhubarb Coffee Cake if you don’t like rhubarb.
To make this Rhubarb Coffee Cake you need a 9×13-inch baking pan. This size of cake works great for a party. My rhubarb cake bakes high and fluffy with a delicious crunchy streusel and juicy layer of fresh rhubarb. The rhubarb keeps the cake moist and fresh so you could also make this cake one day in advance and store it covered at room temperature. Serve it with a big dollop of homemade whipped cream and you have the perfect summer dessert!
This Rhubarb Coffee Cake is topped with crunchy streusel and studded with rhubarb! An easy-to-make sheet cake recipe that's perfect for spring and summer.
Preheat the oven to 350°F and grease a 9x13-inch baking pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
In a small bowl combine flour, baking powder, and salt.
With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.
Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.