This Rhubarb Coffee Cake is the coffee cake recipe that every summer brunch needs! It’s tender and moist and baked with a touch of fresh lime and seasonal rhubarb. It’s easy to mix up and is all topped with a buttery pistachio crumble.
When you find yourself with some rhubarb, treat yourself with this Rhubarb Coffee Cake. The rhubarb softens up as it bakes and is so delicious to bite into! This cake is tender, sweet, a little bit tangy, crunchy, and just so delicious.
This is the second rhubarb recipe here on the blog. Last month, I made these heavenly Blueberry Rhubarb Cream Cheese Bars. This coffee cake is not quite as creamy but it’s definitely just as delicious!
TWO PARTS TO THIS RHUBARB COFFEE CAKE
- Tender Rhubarb Cake: This cake is delicious and easy to make. The sour cream gives the cake just a slight tanginess and very tender crumb. The rhubarb becomes tender as it bakes which makes every bite just insanely good. Lime juice gives the cake a little additional tanginess, but the lime taste is not detectable.
- Brown Sugar Pistachio Crumble: The crumble is simple to mix up and gets tossed onto the cake just before baking. Chopped pistachios take the place of some of the flour and cinnamon and lime zest flavor the crumble.
INGREDIENTS FOR RHUBARB COFFEE CAKE
- Granulated Sugar
- 1 Large Egg
- Vanilla Extract
- Sour Cream
- Lime Zest
- Lime Juice
- All Purpose Flour
- Baking Soda
- Fresh Rhubarb
BAKING WITH SOUR CREAM
The reason why this cake is so dense and moist is mainly due to the use of sour cream. Sour cream is a classic ingredient in coffee cake since it helps to create a moist and tender texture.
I often suggest full fat Greek yogurt as a substitute for sour cream, but for this recipe, I recommend sticking with sour cream if possible.
Try my favorite Sour Cream Chocolate Chip Cookies for the softest, most delicious sour cream cookies! I loved the recipe so much that I also made a lemon version. These Lemon Sour Cream Cookies are tangy, tender and so easy to bake up!
TIPS FOR MAKING THE BEST COFFEE CAKE
- USE ROOM TEMPERATURE BUTTER: For room temperature butter, leave the butter on the counter for about an hour. If it’s too cold, the dough will be too crumbly. If it’s too soft, the dough will be too sticky. To prevent this from happening, allow the butter to sit out at room temperature for an hour before starting. If you’re short on time or forgot to leave your butter out, check out this article on how to Soften Butter Quickly from Sally’s Baking Addiction.
- ACCURATELY MEASURE YOUR FLOUR: Be careful not to dredge your measuring cup in the flour. Doing so packs flour in and causes you to use too much. Too much flour makes your cookies dry and prevents them from spreading. To better measure your flour, spoon the flour into your measuring cup, then use a knife to level it off.
THE CRUMBLE TOPPING
One of the best parts of any coffee cake is the crumble! Since this is a special coffee cake, the crumble needed to be special too! This delicious crumble has all the flavor, crunch, and sweetness of a good crumble.
This crumble topping is:
- Sweet: Granulated sugar and brown sugar add the perfect amount of sweetness. The crumble gets added molasses flavor from the brown sugar.
- Crunchy: Chopped pistachios along with the traditional butter and flour mixture add little bits and larger pebbles of crunch.
- Flavorful: This crumble is flavored with both cinnamon and lime zest. The lime taste is not evident but it adds a fresh flavor that goes so well with the lime juice and rhubarb found in the cake.
INGREDIENTS FOR THE CRUMBLE TOPPING
- All purpose flour
- Lime zest
- Unsalted butter
HOW TO STORE COFFEE CAKE
Store this cake in an air tight container in the refrigerator or at room temperature for up to 4 days.
This Rhubarb Coffee Cake recipe is such a treat. Its tender and moist and baked with a touch of fresh lime and seasonal rhubarb. It’s easy to mix up and is all topped with a buttery pistachio crumble. Amazing with coffee and perfect for breakfast, an afternoon snack or even dessert!Print
This Rhubarb Coffee Cake recipe is tender and moist and baked with a touch of fresh lime and seasonal rhubarb. It’s easy to mix up and is all topped with a buttery pistachio crumble.
FOR THE RHUBARB CAKE
- 1⁄2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, light or dark, packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1 1/4 cup all purpose flour
- 1 1/4 teaspoon baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 3/4 cups chopped fresh rhubarb, chopped in 1/4-1/2 inch pieces
FOR THE CRUMBLE TOPPING
- 3 1/2 tablespoons flour
- 2 tablespoons plus 1 teaspoon chopped pistachios*
- 1/2 cup light or dark brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon lime zest
- 3 tablespoons unsalted butter, cold, cubed
FOR THE CRUMBLE TOPPING
- In a medium bowl, whisk to combine the flour, chopped pistachios, sugar, cinnamon, salt and the zest. Use a pastry cutter, two forks or your fingers to cut the cold butter into the flour and sugar mixture until it forms small pebble sized crumbs. Some can be large and some smaller. Place in the fridge to chill until needed.
FOR THE RHUBARB COFFEE CAKE
- Preheat oven to 350 F. Lightly butter or spray then line an 8×8″ pan with parchment paper. Leave some excess parchment paper hanging over two sides to make it easier to remove the bars once baked and cooled.
- In a large bowl using a hand held mixer or in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
- Add the egg and mix until combined. Mix in the vanilla and lime zest. Scrape down the sides of the bowl. Using a rubber spatula, mix in half of the sour cream then stir in the half of the flour mixture and then the rest of the sour cream followed by the rest of the flour mixture until completely combined being careful not to overmix. Stir in the rhubarb (making sure it’s evenly distributed). Spread the batter into the prepared pan. Top with the crumble. Bake 33-37 minutes until a toothpick comes out clean or with just a few crumbs when inserted in the center. If the crumble starts to get too browned before the cake’s done, tent the top of the cake loosely with aluminum foil. Allow to cool to room temperature before serving.
*This crumble can be made without pistachios. To omit them, simply substitute flour for the nuts.
Keywords: cake, rhubarb, coffee cake, breakfast, brunch, lime, rhubarb coffee cake