Topped with a buttery, cinnamon crumble, this easy rhubarb coffee cake is a stellar brunch treat or dessert.
Cake for breakfast is always a good idea if you ask me. This rhubarb coffee cake is loaded with a buttery cinnamon crumb topping. The greek yogurt keeps it moist with less fat than traditional sour cream, and with rhubarb season finally here, I am using it every chance I get. 
The idea came from last weekend’s “what to cook” grapefruit crumb cake by melissa clark. we are big fans of crumb cake. any dessert disguised as breakfast is a ok. only, my kids are not big grapefruit fans and I had rhubarb left over from last week. My version was a hit!
Click here for my crumble topping recipe.
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Easy Rhubarb Coffee Cake
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
Ingredients
for the crumb topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
for the cake
- 1/2 cup Greek-style yogurt (0% works great)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, cubed and softened
- 1 cup diced rhubarb
Instructions
- Heat oven to 350°F. Butter a 9-inch springform pan.
- Make the crumb topping: whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until large crumbs form. Keep chilled in the fridge while you prepare the batter.
- Whisk together the Greek yogurt, eggs, and vanilla.
- In the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and beat until the mixture resembles coarse sand. Then beat in the Greek yogurt mixture until smooth.
- Pour the batter into the prepared pan. Top with the diced rhubarb, then scatter the chilled crumb topping evenly over everything.
- Bake for 55–65 minutes — a pick inserted in the center should come out with just a few crumbs. Cool on a wire rack completely before removing the sides.
Notes
Keep the crumb topping chilled until it goes on the cake — cold crumbs hold their shape and bake up with a better crunch. If using frozen rhubarb, thaw and pat dry first to avoid a soggy layer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh rhubarb in this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess moisture before adding it to the batter to prevent the cake from becoming soggy.
How can I adjust the crumble topping if I want more cinnamon flavor?
You can increase the amount of cinnamon in the crumble topping to your taste, but start with an extra 1/2 teaspoon and adjust from there.
What is the purpose of using Greek yogurt in this coffee cake?
Greek yogurt adds moisture to the cake while reducing fat compared to traditional sour cream, helping to keep the texture tender and light.
