Rhubarb Coffee Cake with Brown Butter Crumble

This soft and moist rhubarb coffee cake is an easy recipe that’s perfect for spring or summer. With a delicious brown butter streusel topping and hints of tangy rhubarb, you’ll be reaching for seconds!

 

Nothing compliments a cup of coffee or tea better than, well, a coffee cake! This rhubarb cake is slightly sweet but not too overpowering which makes it perfect for Mother’s Day brunch or a breakfast meeting. If you want some of these flavors in muffin form, then try some streusel topped strawberry rhubarb muffins.

This easy recipe is a great way to use up some rhubarb you have growing in the garden. (But you can also use frozen rhubarb too!)

Since this recipe is a cake, you can also serve with a dollop of whipped cream for the ultimate summer dessert.

What’s the difference between cake and coffee cake?

A classic coffee cake is not as sweet and generally has a streusel topping compared to traditional cakes. Although some have no streusel at all like my raspberry ricotta cake. Additionally, coffee cakes are not frosted although some can have a glaze drizzled on top like with mimosa monkey bread.

They can also be filled with all types of fruit, peaches and cherries are my favorite. The one thing they don’t have is layers, which makes them so easy to throw together.

What makes this easy coffee cake special?

• Not overly sweet so it’s perfect for breakfast or brunch
• The rhubarb flavor is noteworthy, but not overpowering
• It’s vibrant color and delicious flavor make this a great Easter dessert
• The brown butter streusel takes this cake to the next level.

The ingredients

• Rhubarb – You can use fresh rhubarb or frozen rhubarb, if using frozen, you will need to let it thaw and drain before cooking it.
• Yogurt – Unsweetened greek yogurt helps make an ultra moist cake. You can swap for sour cream if you prefer.
• Other pantry staples – butter, flour, sugar, baking powder, baking soda, vanilla and eggs.

How to freeze rhubarb

If you have an abundance of rhubarb, it’s easy to freeze. Wash and dry, remove any leaves. Cut the stalks into ½ inch chunks and lay them in a single layer on a baking sheet. Flash freeze for a couple of hours and then place in a freezer bag or vacuum seal them. I have this brand of vacuum sealer which I use for everything!

What to do with rhubarb?

Rhubarb is a vibrant colored food with a tangy flavor that can be used in so many southern dessert recipes, try adding it to a custard pie. Try it in by itself or combine it with other fruit.

Easy steps for a rhubarb coffee cake

Step 1: Prepare the filling

Cook the rhubarb with sugar and vanilla in a small saucepan until softened. Drain the fluid and let it cool completely. You can do this in advance.

Step 2: Get the crumble ready

In a medium bowl, use a fork to incorporate browned butter with sugar and flour. Set the crumble aside to cool. Learn how to prevent brown butter from burning.

Step 3: Combine the ingredients

In a large bowl, cream the wet ingredients together using an electric mixer on medium speed until everything is thoroughly combined. Add the flour mixture to the wet ingredients, mixing just until incorporated and spread half on the bottom of the pan.

Step 5: Make some layers

Add a rhubarb layer then repeat. Add crumble topping on top of the cake.

Step 6: Bake!

Bake until is golden brown and a toothpick comes out clean.

Pro tip: If you’re using frozen rhubarb, measure it while it’s frozen but let it thaw in a strainer. This way, excess moisture is removed.

How to store a rhubarb cake crumble

Keep this easy rhubarb cake in an airtight container or wrapped in plastic wrap. It will stay fresh on the counter for a day or two. Longer than that, try freezing it, it will dry out in the refrigerator.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.