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Rhubarb Coffee Cake

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 20
Calories: 327 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 1 cup salted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder aluminum free
  • 1 pinch of salt
  • 1/2 cup 2% milk
  • 5 1/2 cups sliced fresh rhubarb sliced 1/4 inch thick
For the Streusel Topping:
  • 1 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup salted butter cold, and cut into cubes

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray. Set aside.
  2. 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. 1 cup salted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
  3. In a small bowl whisk together the 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. 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 pinch of salt, 1/2 cup 2% milk
  4. Pour batter into prepared pan and spread evenly. Sprinkle the sliced rhubarb on top and spread evenly. 5 1/2 cups sliced fresh rhubarb
  5. To make the crumb topping, combine flour, sugar, vanilla extract, salt, cinnamon, and cubed butter in a bowl. Cut together with forks until all the flour is incorporated. Distribute the streusel evenly over the rhubarb. 1 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 pinch of salt, 1/4 teaspoon ground cinnamon, 3/4 cup salted butter
  6. Bake in the preheated oven for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.

Notes

  • Storage: This cake should be stored at room temperature for 2 days, then refrigerated after that. It also freezes well. 
  • The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • Storage: This cake should be stored at room temperature for 2 days, then refrigerated after that. It also freezes well. 

Nutrition Information

Calories 327kcal (16%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 76mg (25%) Sodium 159mg (7%) Potassium 202mg (6%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 590IU (12%) Vitamin C 2.7mg (3%) Calcium 71mg (7%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 76mg 25%
Sodium 159mg 7%
Potassium 202mg 4%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 590IU 12%
Vitamin C 2.7mg 3%
Calcium 71mg 7%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.