Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Rhubarb Coffee Cake with a Crumb Topping

April 15, 2016 By justalittlebitofbacon 14 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Tart fruit, a sweet and nutty crumb topping, and a soft moist cake below. How can you go wrong? You can’t! This rhubarb coffee cake is great for dessert, for breakfast, and for snacking anytime. Grab a cup of coffee, a slice of cake and relax.

A slice of rhubarb breakfast cake on a plate with a fork.

Hello, all!

As you may know if you’ve visited here before, I adore baking with rhubarb and look forward to the first stalks showing up in the spring.

Rhubarb Coffee Cake

I make rhubarb crisp and sorbet and muffins and custard pie, along with so many other recipes! And, of course, this coffee cake, which has been a fixture in our house in the spring for several years now. I love the soft, buttery crumb of the cake contrasted with the sourness of the rhubarb above and then the tasty, crumb topping to finish it off.

Yum! šŸ™‚

Believe me when I say that the family was fighting over the who would get the first slice. (Full disclosure: I did. It’s a perk of being the one taking the photos. They didn’t have to wait long though.)

As soon as I got the shot I wanted of a forkful of cake, I sat down with my coffee and enjoyed. Then, since I’m a nice person, I called everyone else and let them have a piece too.

A whole rhubarb coffee cake with crumb topping on a table ready to be served.

Tips and Tricks

While this recipe is fairly straightforward, I do have a few tips here to help you get this right the first time!

  • Thin Stalks – If you can, get thin stalks of rhubarb. The thin stalks are a little sweeter and have more flavor. You can see this when you are cutting them up. The thin stalks will be pink in the center, while larger stalks will be white. Don’t fear, though! Even if all you have available are larger stalks, this rhubarb coffee cake will still be awesome.
  • Consistency – The rhubarb and sugar mixture is going to be quite liquidy. Do not worry about this. This perfectly normal and nothing to be afraid of. Just spread out the rhubarb and put the crumb topping over it. The liquid from the sugar and orange juice will serve to keep the cake below beautifully moist and flavor it with citrus and any juices from the rhubarb.
  • Thawing – If you’re like me, you may have some of last season’s rhubarb cut up and frozen and stored away. It is very important that you completely thaw the fruit before you make the cake. If it isn’t thawed, the cake won’t cook properly and some will be dried out and overdone by the time the rest is fully cooked.

Serving a slice of the cake showing the layers of cake, rhubarb, and streusel.

Storing/Freezing

Storing – For best results, keep the cake for 2-3 days at room temperature. Cover loosely so it doesn’t dry out or get soggy. If you want to keep it longer, refrigerate after the first day and it will keep 4-5 days, though it will get dried out and not as tasty.

Freezing – Freeze until firm, then wrap well and put in an airtight container. Will keep 2-3 months.

Snack/Breakfast Cake Ideas

  • Fresh Peach Buckle Cake
  • Moist Banana Crumb Cake
  • Strawberry Yogurt Skillet Cake
  • Raspberry and Peach Cake
  • Fresh Apple Cake   

Rhubarb Coffee Cake with Crumb Topping - Spring is here with this rhubarb coffee cake, which has a tart layer of rhubarb sandwiched between soft cake on the bottom and crumb topping above. A little sweet, a little tart, and all yummy! | justalittlebitofbacon.com

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

If you try my recipe for Rhubarb Coffee Cake, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

– Happy Eating, Annemarie

Rhubarb Coffee Cake with Crumb Topping - Spring is here with this rhubarb coffee cake, which has a tart layer of rhubarb sandwiched between soft cake on the bottom and crumb topping above. A little sweet, a little tart, and all yummy! | justalittlebitofbacon.com
Print Recipe
5 from 4 votes

Rhubarb Coffee Cake with a Crumb Topping

This rhubarb coffee cake has a tart layer of rhubarb sandwiched between soft cake on the bottom and crumb topping above.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: rhubarb breakfast cake, rhubarb coffee cake
Servings: 10 servings
Calories: 400kcal
Author: justalittlebitofbacon

Ingredients

Rhubarb Filling

  • 3 tbsp granulated sugar
  • 2 tsp lemon zest, from one lemon
  • 3/4 lb (about 5 medium stalks) rhubarb, cut in 3/4-inch slices
  • 1 tbsp orange juice

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 6 tbsp unsalted butter, cut into 1/2 inch pieces
  • 1/4 cup packed brown sugar
  • 1/3 cup pecans
  • 1/8 tsp table salt

Cake Batter

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp 1 stick unsalted butter, cool room temperature (60F)
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/3 cup milk

Instructions

  • Get Organized: Set the oven at 350F. Butter a 9-inch springform pan. Dust it with flour, shaking out the excess.
  • Make the Rhubarb Filling: In a small bowl rub the sugar and lemon zest together with your fingers. Add the rhubarb and orange juice, toss, and set aside.
  • Make the Crumb Topping: In the bowl of a food processor, combine the flour, butter, brown sugar, pecans, and salt. Process until well combined. Then put the crumb topping into the refrigerator while you make the cake.
  • Make the Cake Batter: In a bowl, add the flour, baking powder, and salt. Whisk to combine.
  • With a standing mixer (or with a hand mixer), beat the butter at medium speed for 2 minutes until light and creamy. Add the sugar and beat for 2 minutes more. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
  • With the mixer set on low, mix in the flour mixture just until the dry ingredients are blended. Add the milk and mix just until incorporated. Scrape down the bowl and give the batter a final stir with a rubber spatula.
  • Assemble the Cake: Spread the batter in the pan, smoothing the top with the spatula. Distribute the rhubarb over the batter and spread the crumb topping over the rhubarb.
  • Bake: Bake the cake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out with only a few crumbs attached.

Notes

  • Whole Wheat Flour: I use white whole wheat flour from King Arthur Flour.
  • Eggs: To bring the eggs to room temperature quickly, put them in a bowl of warm water for a few minutes.

Related Posts:

  • Rhubarb Orange Compote
    Rhubarb Orange Compote
  • Homemade Rhubarb Simple Syrup
    Homemade Rhubarb Simple Syrup
  • Banana Strawberry Coffee Cake
    Banana Strawberry Coffee Cake
  • Ideas for a Spring Brunch Menu
    Ideas for a Spring Brunch Menu
  • Fresh Peach Buckle Cake
    Fresh Peach Buckle Cake
  • Fresh Strawberry Walnut Cake
    Fresh Strawberry Walnut Cake

Filed Under: breakfast, cakes, desserts, fruit, fruit desserts, recipe, spring, sweet treats, vegetarian Tagged With: nuts, rhubarb

« Toasted Corn and Edamame Salad
My Perfect Pina Colada Recipe »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Nancy says

    May 10, 2019 at 6:20 am

    5 stars
    What an elegant cake – perfect for afternoon tea.

    Reply
    • justalittlebitofbacon says

      May 11, 2019 at 7:11 am

      Thank you! šŸ™‚

      Reply
  2. Elizabeth says

    June 1, 2017 at 1:46 am

    5 stars
    Oh, this is so good! I love rhubarb and am always looking for new ways to enjoy it once it’s in season. Pinning this!

    Reply
    • justalittlebitofbacon says

      June 1, 2017 at 3:27 pm

      Me too! I’m always up for a new rhubarb recipe. Thanks for the pin. šŸ™‚

      Reply
  3. jayne says

    May 26, 2016 at 12:49 am

    5 stars
    This is a wonderful cake, I really like the Rhubarb and the crumb is so tasty!

    Reply
    • justalittlebitofbacon says

      May 26, 2016 at 8:17 pm

      I do adore cooking with rhubarb and it’s hard to go wrong crumb topping. šŸ™‚

      Reply
  4. Claire says

    May 19, 2016 at 12:42 am

    You had me at coffee cake!!!! Anyway I can get coffee into my body has to be a good thing šŸ˜‰

    this looks so beautiful and moist! Perfect for morning tea!

    Love the addition of some wholewheat flour too!!

    Reply
    • justalittlebitofbacon says

      May 19, 2016 at 10:25 pm

      Thanks! I often use whole wheat in my baking. It’s a good way to sneak a little more nutrition into my baked goods.

      Reply
  5. Catherine says

    May 19, 2016 at 12:18 am

    5 stars
    Gorgeous photos! This cake is beautiful and I love the crumb topping…I would be delighted to have a slice of this for breakfast. xo, Catherine

    Reply
    • justalittlebitofbacon says

      May 19, 2016 at 10:23 pm

      Thank you! And it is quite lovely for breakfast.

      Reply
  6. Mira says

    April 19, 2016 at 10:48 pm

    You know what, I never had a rhubarb cake! I think your photos convinced me to make this one!

    Reply
    • justalittlebitofbacon says

      April 20, 2016 at 7:40 am

      Everyone had rhubarb pie, and I love rhubarb pie, but it’s fun to do other recipes with it. I hope you enjoy it! šŸ™‚

      Reply
  7. Cathy says

    April 18, 2016 at 8:51 am

    Oh my! This cake looks fabulous! I want to grab a slice right off the screen to enjoy with my coffee. Love the tip about thin stalks for sweeter flavor!

    Reply
    • justalittlebitofbacon says

      April 20, 2016 at 7:37 am

      Thank you! It’s one of our favorites and I wish I had some right now for my coffee too. šŸ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Flings

Mascarpone Fruit Tart - This fruit tart is filled a mixture of mascarpone cheese, cream cheese, and heavy cream all of which is whipped up and sweetened with maple syrup. It is then topped with mixed berries and brushed with a simple apricot jelly glaze. | justalittlebitofbacon.com

Mascarpone Fruit Tarts with Mixed Berries

Wondering what to do with garlic scapes? Puree them into a quick and creamy, garlicky bean and garlic scape dip! Great as a healthy snack or for a party! | justalittlebitofbacon.com

White Bean and Garlic Scape Dip

Enjoy a slice of moist and delicious banana strawberry cake! This crumb topped coffee cake with fruit filling is perfect for breakfast, snacks, or dessert. | justalittlebitofbacon.com #cakerecipes #dessertrecipes #coffeecake #bananacake #strawberries #bananas

Banana Strawberry Coffee Cake

Strawberry shortcake gets a sophisticated makeover! Just in time for summer. Intensely flavored roasted strawberries and blueberries are spooned onto cinnamon spiced biscuits and topped with bourbon whipped cream in this berry shortcake. | justalittlebitofbacon.com

Roasted Berry Shortcake With Bourbon Whipped Cream

Wondering how to use garlic scapes? A great way to use them is to make a cold garlic scape soup! Perfect for summer and easy to make ahead. Scapes and leeks sauteed in butter and simmered with potatoes make a great twist on the classic French vichyssoise.

Cold Potato and Garlic Scape Soup (Vichyssoise)

Rhubarb Coffee Cake with Crumb Topping - Spring is here with this rhubarb coffee cake, which has a tart layer of rhubarb sandwiched between soft cake on the bottom and crumb topping above. A little sweet, a little tart, and all yummy! | justalittlebitofbacon.com

Rhubarb Coffee Cake with a Crumb Topping

Reader Favorites

Rich & Complex Traditional Bolognese Sauce - A long, slow simmer builds layers of flavor and makes this Bolognese sauce so rich and complex! Meaty, silky, and hearty. This is a sauce worth having on your stove all day long. Make some for today and freeze some for tomorrow. | justalittlebitofbacon.com

Rich & Complex Traditional Bolognese Sauce

Slow Cooker Potato Leek Soup - Comforting, creamy, cheesy, and now even easier to make, this potato leek soup delivers all the flavor for only minutes of work. | justalittlebitofbacon.com

Cheesy Slow Cooker Potato Leek Soup

Homemade buttermilk blue cheese dressing is creamy, chunky and simple to make! So much better than bottled dressing. Perfect for salads, wings, and vegetable platters.

Homemade Buttermilk Blue Cheese Dressing

Zucchini cheddar biscuits are soft, tender and full of shredded zucchini and sharp cheddar. Just drop them onto the baking tray and go. | justalittlebitofbacon.com

Soft and Tender Zucchini Cheddar Biscuits

Love making artisan bread but want it to be quick and easy? This rosemary no knead bread bakes up like a dream in your dutch oven and only takes a few minutes of work. | justalittlebitofbacon.com

Olive Oil and Rosemary No Knead Bread

Beer Braised Pulled Chicken Tacos - These tacos feature slow cooked chicken braised in beer and finished with adobo sauce all layered with spicy coleslaw and guacamole. | justalittlebitofbacon.com

Beer Braised Pulled Chicken Tacos

Copyright © 2022 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks