Rhubarb Coffee Cake with Cinnamon Streusel

Making This Recipe in One...Two...Three...

This recipe is made from 3 simple components. Here's the ABC's of it:

1. Quick Bread Batter
2. Rhubarb Compote
3. Cinnamon Streusel

1. Quick Bread: Measuring, Mixing & The Ribbon Stage

This sour cream coffee cake batter is a versatile, old-fashioned favorite that we use as the base for several muffins, breads and coffee cakes. If you don't have a loaf pan, you can bake this recipe in a 9x9 square pan, like we do with our Strawberry Shortcake Crumb Cake.

When mixing this crumb cake batter, the first step is to mix the sugar and eggs together until the ribbon stage is reached. This first step is the most important technique in this recipe. It can be done by hand - with a whisk and determination, or in the bowl of a stand mixer fitted with the whisk or paddle attachments. Make sure to temper your egg to room temperature before mixing.

Mixing the Batter

Furthermore, it is important that you do not over-mix the batter. Personally, I like to make the batter in a stand mixer. Once I add the dry ingredients, in the final step of mixing, I use the machine's lowest speed until about 90% of the flour mixture is incorporated. Then, I always finish by hand, mixing in the last bits of flour and scraping the bottom of the bowl with a rubber spatula. Using this method, I can ensure that the bread is never over-mixed and that I don’t over-develop the gluten.

If this thick batter is over-mixed it will become tough, rubbery and prevent proper leavening (rising). If severely over-mixed, these style of breads will result in tunneling, or tubular gaps in the crumb structure that will cause an uneven rise and gummy texture.

Baker's Journal: Weighing the Odds - As with any baking recipe, we strongly suggest you measure your rhubarb coffee cake batter ingredients by weight, not volume. Yes, yes. I understand this is not the standard in most US kitchens. However, it actually makes baking easier and will ensure your results are MUCH more precise.

While I have converted this recipe to the State’s more common cups and spoonfuls, you should know that this recipe was developed and tested using weight measurements. In my kitchen, one cup of all-purpose flour weighs 130 grams when spooned and leveled. In King Arthur’s kitchen, one cup only weighs 120 grams. It may seem like an insignificant difference, but the science of baking is a finicky beast! 

2. Homemade Rhubarb Compote

This rhubarb coffee cake recipe gets its tart any tangy flavor from a thick layer of homemade rhubarb compote. This compote, like a jam, is made simply by boiling fresh, chopped rhubarb with sugar and a hint of vanilla extract. In just fifteen, or so, minutes, the rhubarb mixture cooks down, thickens and caramelizes with the sugar. The result is a thick, sweet and tart compote. If it's too sweet, feel free to add a squeeze of lemon juice.

It's an easy recipe with many uses. (It's delicious spread on a biscuit with your morning coffee, or topping a big scoop of vanilla ice cream, for example). This compote recipe in the bottom of this post makes the perfect amount to layer into the loaf pan and can be made a day or two ahead of time, if necessary. 

Can I Use Frozen Rhubarb?

Absolutely. One of the best things about fresh Spring rhubarb is that it is super hearty and freezes very well! Extra rhubarb can be frozen in whole stalks or chopped prior to freezing. Fully or partially thaw the frozen rhubarb before making the compote for this recipe. 

3. Cinnamon Streusel

This simple crumb topping takes this recipe from good to soo good! It's a super easy portion of the recipe that adds a crave-able texture and a little cinnamon-y spice! We like to mix the streusel topping and set it aside before we make the batter. This way, the flour has a few minutes to be absorbed into the butter and makes for a superb crunchy streusel with a crumbly texture.

Rhubarb Glaze

If you'd like to enhance this easy rhubarb cake recipe with a drizzle of glaze...welp, we've got you covered. I made this simple icing with powdered sugar and our homemade rhubarb syrup. (The syrup is a 10, by the way. Tart, electrically pink and perfect for lemonade or one of our favorite rhubarb recipes: Strawberry Rhubarb Whiskey Sour!)

You could also finish the top of the cake with a dusting of powdered sugar or a simple glaze of whisked powdered sugar, vanilla, lemon zest and milk or water. Or, go full-on dessert mode with a scoop of our home-churned Old Fashioned Vanilla Bean Ice Cream.

Storing and Saving for Later

• Room Temperature: Truth be told, rhubarb coffee cake is at its best when enjoyed the same day it was baked. That being said, this recipe can be stored on the countertop, in an airtight container for 2 - 4 days. If you're like us, you'll leave the knife by the pan and help yourself to a thin slice of cake whenever you walk by. After storing, we recommend microwaving a slice of cake for 15 - 20 seconds for a little warmth and to help it spring back to a soft, tender texture. 
• Freezer: Rhubarb coffee cake also freezes well! For the best results, we recommend slicing and freezing cooled cake on the same day it was baked. For the best results, tightly wrap the bread in plastic wrap, twice. Personally, we like to wrap individual slices for easy on-the-go sorts of mornings. The individual slices thaw quickly and are perfect to throw in the lunchbox, quickly nuke for a speedy breakfast or pull out for the perfect midnight snack. 🙂