This Rustic Rhubarb Coffee Cake recipe combines the tartness of rhubarb with the comforting cinnamon-sweetness of a classic streusel-top coffee cake. Organic whole wheat flour, cardamom, and toasted almonds add nuttiness and the perfect pinch of exotic spice to this delicious treat. Roll up your sleeves, and let’s get baking!
It’s rhubarb season, and there is no better way to enjoy it than with a big cup of coffee and a warm slice of Rustic Rhubarb Coffee Cake. This recipe has all of the hallmark qualities of your favorite streusel-topped, sour cream coffee cake but takes on a more wholesome quality with the addition of whole wheat flour and fresh rhubarb. Butter and sour cream keep the cake moist with a beautiful, tender crumb. Chunks of rhubarb are strewn about with layers of crunchy cinnamon streusel and toasty, sliced almonds. Whether you’re hosting brunch with friends, enjoying a lazy weekend morning with family, or simply treating yourself to a quiet moment of indulgence, this coffee cake makes the perfect companion.
My mother gifted me my baby rhubarb plant in 2018. I immediately fashioned a home for the little plant – a cozy garden patch near the southern corner of the garage. There, the seedling would sit, nestled between a neighboring rose bush and the warm slats of the garage siding. Little did I know that the plant would mature into the largest, healthiest, and most robust Rhubarb plant I have ever seen. Each spring, I find new and creative ways to use the red, juicy-sour rhubarb stalks ⏤ jams, chutneys, crisps, pies, sauces, and even Rhubarb Margaritas. But this Rustic Rhubarb Coffee Cake recipe is the one I crave.
Rustic Rhubarb Coffee Cake Ingredients & Equipment
Ingredients
- Fresh Rhubarb
- All Purpose Flour
- Whole Wheat Flour
- Granulated Sugar
- Dark Brown Sugar
- Sour Cream
- Eggs
- Vanilla Extract
- Almond Extract
- Butter
- Sliced Almonds
- Cinnamon
- Cardamom
- Baking Powder
- Baking Soda
- Salt
Equipment
- 9 x 13 Baking Pan (just like ours)
- Stand Mixer or Hand Mixer
- Measuring Spoons
- Measuring Cups
- Offset Spatula
*This equipment is recommended for the most consistent outcome but is not necessary for the creation of this cake. Use the pans and utensils you have on hand, and don’t be afraid to use some muscle whisk by hand!
How to Make Rustic Rhubarb Coffee Cake
The recipe starts by assembling the streusel. First, flour, sugar, cinnamon, and cardamom are combined. A small portion of the streusel is removed and mixed with more brown sugar – this portion serves as the middle layer of streusel in the cake. Sliced almonds and butter are added to the top streusel portion and worked into a fragrant crumbled mixture. Once you have mixed your streusels, set them aside and work on the cake.
Cut fresh rhubarb into 1/2-inch chunks. Toss rhubarb with three tablespoons of sugar and set aside. Heat oven to 350℉ and adjust the oven rack to the lowest setting. Grease a 9 X 13 baking pan with two tablespoons of butter.
Prepare the batter and pour half into the baking pan. Spread half of the rhubarb pieces across the batter just before covering it with the first layer of streusel topping ( with no nuts). Next, add the remaining batter and gently spread it into an even layer with an offset spatula. Add the remaining rhubarb pieces and cover the cake with the final top layer of almond and butter streusel.
Bake the cake until the center is firm, about 50-55 minutes. Baking the cake on the lowest rack will ensure even baking and prevent the sliced almonds from burning. Remove the coffee cake from the oven and allow it to cool before serving.
This Rustic Rhubarb Coffee Cake keeps wonderfully. Leftovers can be wrapped in foil and will last up to 5 days at room temperature.
I hope you love this Rhubarb Coffee Cake as much as I do. Please share your comments and rate this recipe. I love to hear from each and every one of you!
xoxo
Kristen
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Rustic Rhubarb Coffee Cake
- Total Time: 1 hour
Description
This Rustic Rhubarb Coffee Cake recipe combines the tartness of rhubarb with the comforting cinnamon-sweetness of a classic streusel-top coffee cake. Organic whole wheat flour, cardamom, and toasted almonds add nuttiness and the perfect pinch of exotic spice to this delicious treat
Ingredients
Streusel Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 Tbsp cinnamon
- 1/2 tsp cardamom, ground
- 3 Tbsp cold butter
For Rhubarb
- 3 1/2 cups rhubarb, cut into 1/2-inch cubes
- 3 Tbsp granulated sugar
Cake Ingredients
- 12 Tbsp (1 1/2 sticks) softened, cut into 1-inch cubes, plus 2 tablespoons for greasing pan
- 4 large eggs
- 1 1/2 cup sour cream
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
Instructions
For The Streusel:
- Combine the flour, granulated sugar, 1/4 cup brown sugar, cinnamon, and cardamom in a medium bowl. Transfer 1 cup of this mixture to a small bowl; stir in remaining 1/4 cup brown sugar and set aside. This will be the streusel layer for the inside of the cake.
- Add 3 Tablespoons butter and sliced almonds to the remaining dry ingredients. With your fingers, work the butter and almonds into the dry ingredients until the mixture becomes grainy and large chunks of butter are fully mixed in. This will be the streusel mixture for the top of the cake. Set aside.
For the Rhubarb:
- Cut the fresh rhubarb into 1/2-inch pieces. In a medium bowl, toss the rhubarb with 3 tablespoons of granulated sugar. Set aside.
For the Cake:
- Adjust the oven rack to the bottom position and heat the oven to 350℉. Grease a 9 X 13-inch baking pan with 2 tablespoons of butter and set aside.
- In a medium bowl, combine eggs, sour cream, vanilla, and almond extract. Stir until smooth and set aside.
- Place the flour, sugar, baking powder, baking soda, and salt in the bowl of a standing mixer. Mix on low speed for 30 seconds to blend. Add butter and mix on low speed until the dry ingredients are moistened slightly. Increase speed and mix for another 30 seconds. Scrape down the sides of the bowl.
- Add the sour cream mixture in three separate additions, beating for 30 seconds between each addition and scraping the sides of the bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter will aerate, increase in size, and become a lighter, more pale color).
- Pour half of the batter into the prepared baking pan. Use an off-set spatula to spread the batter evenly into the pan. Scatter half of the rhubarb chunks around the batter. Sprinkle the Streuasel filling (without the nuts) over the rhubarb and batter. Spread the remaining batter in a second layer, over the streusel and spread gently with a spatula. Spread the remaining rhubarb pieces over the second layer of batter. Sprinkle the streusel topping (with nuts) evenly to cover the cake.
- Bake until the cake feels firm to the touch and a toothpick inserted into the center of the cake comes out clean, about 50 – 55 minutes. Cool the cake for 30 minutes before cutting.
- Prep Time: 1 hour
Nutrition
- Serving Size: 16
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