Is fresh or frozen rhubarb better for coffee cake?

Both are wonderful! Frozen rhubarb doesn’t even need to be thawed—just chop and add as you would fresh. If using frozen, allow a couple of extra minutes baking time, as it sometimes releases more moisture.

Can I make this cake in advance?

Absolutely. It keeps beautifully, and many say the flavors are even better the next day. Simply cover tightly once fully cooled.

Can I substitute another fruit if I’m out of rhubarb?

You can! Chopped apples, pears, or a mix of berries all pair well with the buttermilk cake and streusel topping. Just keep the total fruit measurement the same for best results.

How do I prevent the cake from becoming soggy?

Be mindful of measuring the rhubarb—too much will release extra moisture. If your rhubarb is particularly juicy, pat it dry with a towel before folding into the batter.

Rhubarb Streusel Coffee Cake Recipe

Name: Rhubarb Streusel Coffee Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup butter flavor shortening; 1 1/2 cups brown sugar; 1 cup buttermilk; 1 large egg; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups all-purpose flour; 2 1/2 cups chopped rhubarb; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 cup chopped pecans (optional); 1/2 cup shredded coconut (optional)

If you’re searching for a treat that’s equal parts comforting and vibrant, this Rhubarb Streusel Coffee Cake just might become your new go-to. Imagine biting into a soft, buttery cake that’s dotted with bursts of tangy rhubarb, all crowned with a golden, spiced streusel that brings crunch and sweetness to every bite. The best part? This coffee cake is surprisingly simple to whip up. From start to finish, you’ll be serving a bakery-worthy dessert (or indulgent breakfast!) in under an hour, making it a stellar choice for busy weeknights, leisurely brunches, or whenever you’re craving a cozy homemade dessert without fuss.

Why You’ll Love This Recipe

Super Speedy: The batter comes together in barely 10 minutes—no fancy equipment or detailed prep.
Easy Ingredients: No rare ingredients needed here! Everything can be found in most pantries, and you get to use up that rhubarb you just picked or snagged at the store.
Deliciously Balanced Flavors: The sweet, rich cake perfectly complements the tart pops of rhubarb, while the aromatic streusel adds a satisfying contrast in flavor and texture.
Crowd Pleaser: The recipe makes a generous batch, ideal for sharing—or for guaranteed leftovers to nibble on the next day.

Ingredients You’ll Need

Gather these pantry staples and flavor-makers for a truly memorable cake:

Shortening (butter flavor): Provides a tender, buttery crumb that’s lighter than pure butter alone.
Brown sugar: Sweetens the cake with warm, molasses undertones, adding depth and moisture.
Buttermilk: The secret to that fluffy, melt-in-your-mouth texture, plus it adds a gentle tang that plays beautifully with the rhubarb.
Egg: Binds everything together for a cohesive, rich cake.
Vanilla extract: Infuses the cake with aromatic, classic bakery flavor.
Baking soda: Ensures a lovely lift and softness.
Salt: Balances and enhances all the other flavors—don’t skip it!
All-purpose flour: Foundation of the cake, giving heft and structure.
Chopped rhubarb: The showstopper! Brings fresh, tart flavors and gorgeous pops of color to every bite.
Granulated sugar (for streusel): Delivers the perfect drizzle of sweetness on top.
Cinnamon: Warms up the streusel with a familiar spice.
Pecans (optional): Nuts add a lovely crunch—totally up to you if you want that extra texture.
Shredded coconut (optional): For those who enjoy a tropical twist, coconut brings even more sweetness and chew.

Tip: Fresh or frozen rhubarb both work beautifully. No need to thaw if using frozen—just toss right in!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This cake embraces creativity, so feel free to experiment:

Berry Boost: Swap half the rhubarb with chopped strawberries or raspberries for a spring-time medley.
Nut-Free: Simply omit the pecans in the streusel for an allergy-friendly version.
Go Extra Rich: If you love a super buttery cake, substitute half the shortening for butter—or use all butter for classic richness.
Zest It Up: Fold in a teaspoon of orange or lemon zest to the batter for a fragrant citrus kick.
Different Toppings: Try sprinkling oats on the streusel for a slightly heartier, rustic finish.

How to Make Rhubarb Streusel Coffee Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F and grease a 9×13-inch baking pan. This helps the cake release easily and keeps clean-up to a minimum.

Step 2: Mix the Wet Ingredients

In a large bowl, cream together the butter flavor shortening and brown sugar until smooth and fluffy. Add in the buttermilk, egg, and vanilla extract. Blend until it comes together—don’t worry if it looks a bit separated, the flour will fix that.

Step 3: Combine the Dry Ingredients and Fold in Rhubarb

Add the baking soda, salt, and flour to the bowl. Mix just until everything is well combined—overmixing is the enemy of tender cake! Gently fold in the chopped rhubarb, making sure it’s evenly distributed.

Step 4: Pour and Even the Batter

Spread the batter into your prepared baking pan. Use a spatula to smooth the top for even baking.

Step 5: Prepare the Streusel Topping

In a small bowl, stir together the granulated sugar and cinnamon. Fold in pecans and coconut if using. Sprinkle this mixture over the top of the cake batter. Don’t skimp here—the more generous, the more delicious your crunchy top will be.

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for about 40–50 minutes. The cake is done when the top is golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Let the cake cool at least 20 minutes before slicing. This helps the flavors settle in and makes serving tidy. Serve slices plain, or top with a generous spoonful of whipped cream or a scoop of vanilla ice cream.

Pro Tips for Making the Recipe

Use Room Temperature Egg and Buttermilk: This helps your batter mix evenly and bakes up fluffier.
Don’t Overmix: When you add the flour, gently stir just until combined to avoid dense cake.
Measure the Rhubarb Carefully: Too much rhubarb can make the cake soggy, too little and you’ll miss that signature zing.
Even Streusel Layer: Distribute the topping from corner to corner so every bite gets crunchy, sweet goodness.
Check for Doneness: Start checking at 40 minutes (every oven is different); the top should be golden and spring back lightly when pressed.

How to Serve

This coffee cake is outrageously versatile when it comes to serving:

Brunch Favorite: Serve warm with coffee, tea, or freshly squeezed juice for a luxurious breakfast.
Afternoon Pick-Me-Up: A slice with a cup of your favorite brew is pure heaven as a snack or dessert.
Dessert Upgrade: Top with whipped cream or a big scoop of vanilla ice cream for a true treat—especially when the cake is still warm!

Tip: A dusting of powdered sugar makes for a lovely, bakery-worthy finish.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly and store at room temperature for up to two days. For longer freshness, keep it in the fridge—just allow the cake to return to room temperature or gently warm before serving for best flavor and texture.

Freezing

Want to save some for later? This coffee cake freezes like a dream! Cut into slices, wrap individually in plastic wrap, and store in a freezer-safe bag for up to three months. Thaw overnight in the fridge and refresh in a low oven or microwave if you like it warm.

Reheating

Simply pop a slice in the microwave for 15–20 seconds for that just-baked warmth, or reheat in a low oven (about 300°F) for around 10 minutes.

FAQs

Is fresh or frozen rhubarb better for coffee cake?

Both are wonderful! Frozen rhubarb doesn’t even need to be thawed—just chop and add as you would fresh. If using frozen, allow a couple of extra minutes baking time, as it sometimes releases more moisture.
Can I make this cake in advance?

Absolutely. It keeps beautifully, and many say the flavors are even better the next day. Simply cover tightly once fully cooled.
Can I substitute another fruit if I’m out of rhubarb?

You can! Chopped apples, pears, or a mix of berries all pair well with the buttermilk cake and streusel topping. Just keep the total fruit measurement the same for best results.
How do I prevent the cake from becoming soggy?

Be mindful of measuring the rhubarb—too much will release extra moisture. If your rhubarb is particularly juicy, pat it dry with a towel before folding into the batter.

Final Thoughts

This Rhubarb Streusel Coffee Cake strikes the perfect balance of tangy, sweet, and spiced—plus that unbeatable crumbly topping. There’s just something about pulling it fresh from the oven that makes every day feel a little more special. With its quick prep, simple steps, and adaptable ingredients, don’t wait for a special occasion—make it any time you want a slice of delicious comfort. Give it a try and enjoy the magic a homemade coffee cake brings to your table!