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Big Crumb Rhubarb Coffee Cake

A close-up photo of a square slice of Big Crumb Rhubarb Coffee Cake on a white plate, showing the moist cake and thick, golden crumb topping.
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Make a moist, from-scratch coffee cake featuring a generous, buttery, big crumb streusel topping and tart fresh rhubarb.

Ingredients

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  • 1 1/2 cups all-purpose flour for cake
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1 tablespoon all-purpose flour for coating rhubarb
  • 1 1/2 cups all-purpose flour for crumb topping
  • 1/2 cup packed light brown sugar for crumb topping
  • 1/4 cup granulated sugar for crumb topping
  • 1/2 teaspoon ground cinnamon for crumb topping
  • 1/4 teaspoon salt for crumb topping
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, for crumb topping

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan.
  2. Prepare the rhubarb: In a small bowl, toss the chopped rhubarb with 1 tablespoon of flour. Set aside.
  3. Make the crumb topping: In a medium bowl, whisk together 1 1/2 cups flour, brown sugar, 1/4 cup granulated sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture forms large, uneven crumbs. Place the topping in the refrigerator while you make the batter.
  4. Make the cake batter: In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the 1 1/2 cups flour, baking powder, and salt for the cake.
  6. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Spread half of the batter evenly into the prepared baking pan.
  8. Scatter the floured rhubarb pieces evenly over the batter layer.
  9. Top the rhubarb with the remaining cake batter, spreading gently if needed.
  10. Remove the crumb topping from the refrigerator and sprinkle it generously and evenly over the top layer of batter.
  11. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center (avoiding large pieces of rhubarb) comes out clean.
  12. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For the biggest, best crumb texture, make sure the butter used in the streusel is very cold and cut into small pieces before mixing.
  • Tossing the rhubarb in flour helps prevent the fruit from sinking to the bottom of the cake during baking.
  • If you prefer a slightly sweeter cake, you can dust the top with powdered sugar after cooling.

Nutrition

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