Can you use frozen rhubarb in coffee cake?

Absolutely. Just make sure to thaw it completely and drain off any excess liquid before using. Frozen rhubarb has slightly more moisture than fresh, so draining it keeps your cake from getting soggy.

Do you need to peel rhubarb before baking?

Nope. Rhubarb stalks don’t need to be peeled for baking unless they’re unusually thick or fibrous. Just rinse well, trim the ends, and slice into even pieces.

How long does rhubarb coffee cake stay fresh?

At room temperature, it’s best eaten within 2 days. If refrigerated, you can enjoy it for up to 5 days. For longer storage, freeze it for up to 2 months.

What’s the best way to cut rhubarb for baking?

Slice stalks into ¼-inch thick pieces. If they’re thick, halve them lengthwise first. This size ensures even baking and soft texture in every bite.

Rhubarb Coffee Cake – The Best Tangy Streusel Dessert (Easy Recipe)

Name: Rhubarb Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup salted butter, room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 pinch of salt; 1/2 cup 2% milk; 5 1/2 cups sliced fresh rhubarb (sliced ¼ inch thick); For the Streusel Topping:; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 pinch of salt; 1/4 teaspoon ground cinnamon; 3/4 cup salted butter, cold and cut into cubes

Description

A moist and tangy rhubarb coffee cake with a buttery streusel topping, perfect for spring and summer gatherings or a cozy morning treat.

Ingredients

Scale

1 cup salted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 pinch of salt
1/2 cup 2% milk
5 1/2 cups sliced fresh rhubarb (sliced ¼ inch thick)
For the Streusel Topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 pinch of salt
1/4 teaspoon ground cinnamon
3/4 cup salted butter, cold and cut into cubes

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a stand mixer, beat the butter, sugar, vanilla extract, and eggs for 3-4 minutes until well combined.
In a separate bowl, mix flour, baking powder, and salt.
With the mixer on low speed, alternate adding the flour mixture and milk in two parts until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the sliced rhubarb evenly over the batter.
To make the streusel, mix all topping ingredients in a bowl and cut together with forks until crumbly.
Sprinkle the streusel evenly over the rhubarb layer.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Optionally top with whipped cream or ice cream.

Notes

Do not overmix the batter to ensure a soft texture.
Fresh rhubarb works best, but frozen can be used if thoroughly thawed and drained.
The cake stays moist for up to 2 days at room temperature, then refrigerate.
Can be frozen in individual slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 327
Sugar: 15g
Sodium: 159mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 76mg