Make Ahead

Rhubarb Streusel Coffee Cake

May 24, 2011
0 Ratings
  • Serves 8-10
Author Notes

This is a very flexible recipe with a spice cake base and streusel topping. You can make this with any combination of fruits and/or berries: Rhubarb, strawberries, blueberries, cherries - knock yourself out. —Burnt Offerings

What You'll Need
  • Batter
  • 3 cups chopped fruit: rhubarb (or strawberries, blueberries, cherries, you get the idea)
  • 3 tablespoons confectioner's sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 stick (8 TBL) butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup whole milk or buttermilk
  • Streusel Topping
  • 1/3 cup packed brown sugar
  • 1/3 cup flour
  • 3/4 cup oatmeal
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoons butter, softened
  1. Preheat oven to 350 degrees with baking rack in the middle. Spray an 8X8" baking dish with cooking spray.
  2. Place chopped fruit and confectioner's sugar in a bowl and mix well, set aside.
  3. Mix together dry batter ingredients: cinnamon, allspice, baking powder, salt, flour. Set aside.
  4. In a large bowl, cream together the sugars and the butter with an electric beater until smooth.
  5. Add eggs and vanilla and mix well.
  6. Add dry ingredients and milk in two batches, mixing well after each addition.
  7. Pour batter into prepared pan, and shake to distribute batter evenly.
  8. Scatter fruit and sugar mixture on top of batter, distributing well.
  9. In a small bowl, mix all the streusel ingredients except the butter together, and combine well.
  10. Add the butter in pieces to the streusel mixture, incorporating it with your fingers until it creates a crumb like texture.
  11. Sprinkle streusel topping on fruit - distributing equally.
  12. Bake at 350' for about 45-50 minutes until a tester placed in the middle comes out clean. Let cool for 15 minutes before serving,.
  13. Refrigerate after serving. Freezes well.

See what other Food52ers are saying.

  • cathy.kertonjohnson
  • MrsBeeton
  • Burnt Offerings
    Burnt Offerings

4 Reviews

cathy.kertonjohnson April 28, 2012
Made this on a cold rainy day. It was the perfect mix of sweet spicy and the tartness of rhubarb.
MrsBeeton April 15, 2012
P.S. If Burnt Offerings had included a photo with the recipe, I'm sure (s)he would have tallied up plenty more views and saves. This cake is as beautiful as it is delicious.
Burnt O. April 15, 2012
You're so sweet! Thanks and I'm very pleased that this recipe was a comfort to your friend in her time of need. Rhubarb season is almost upon us again. I'll make another one and post a photo.
MrsBeeton April 15, 2012
This is a sadly under appreciated recipe on this website. And I would like to change that! Attracted to the spices in the cake and noting that I had some of last spring's rhubarb in my freezer that I thought I should use up before the new crop came in (peeking its gorgeous rosy tips up as I write this!), I decided to make this for a friend who had just lost her mother. It was the perfect combination of delicious and deeply comforting without being at all cliche. I brought it to her while it was still warm. She loved it; I loved it. I will make it again and again and again. The best coffee cake I've ever eaten.