Rhubarb season is here! If you’ve got your hands on some rhubarb and you’re looking for a way to put it to use, here’s an easy rhubarb cake to help you out. If you love coffee cake you’ll LOVE this Rhubarb Coffee Cake with all the streusel topping!
This easy skillet rhubarb coffee cake takes just a few minutes of prep time and is perfect to whip up for those mornings when you’re looking for a little something alongside your cup of coffee.
If you have ALL THE RHUBARB in the world and you don’t know what to do with it check out my post on How to Freeze Rhubarb. It’s basically a “what in the world to do with rhubarb if you’ve never owned a rhubarb plant before” sort of post.
ANd if you need more Rhubarb Recipes
I CAN HELP YOU OUT!! Because my rhubarb is ALWAYS on and never slows down. Until it snows!
MY FAVORITE RHUBARB RECIPES!
- Rhubarb Bars
- Strawberry Rhubarb Bars
- Rhubarb Bread with Streusel Topping
- Rhubarb Dream bars
- Rhubarb Curd
- Strawberry Rhubarb Crisp
- Rhubarb Cobbler
Ready to bake this Rhubarb Cake?
Here’s what you need to know before you get started!
Choosing the Best Rhubarb for Baking:
- Whether you’re picking up the rhubarb from the supermarket or from a local farmer’s market, make sure you pick stalks that are fresh, plump, and firm when you touch them.
- Wilted and soggy stalks are a big NO THANK YOU!
- If you can’t find nice fresh rhubarb in the store ask your gardener friends, they’re probably happy to share!!
- Flavor-wise, stalks that have a deeper reddish tone have a more intense flavor, BUT green rhubarb works just fine too!
Can I Make & Store this for Later?
Yes, you can! This rhubarb cake is actually an excellent dessert cum breakfast option that you can make and store for the next few days. It’s fine for 1-2 days uncovered in a cupboard. After that loosely cover it for another day or two for best results.
You can cover it in cling wrap BUT the streusel will get soggy. Just an FYI.
Tips & Tricks to make the BEST Rhubarb Coffee Cake!
Ready to make this super simple yet delicious coffee cake? Here are a few tips and tricks to keep in mind to nail the recipe:
● Looking to give it a nice twist? You can swap the streusel in the recipe and top the cake with a layer of any seasonal fruit you have in your kitchen. Peaches, strawberries, and blueberries are some excellent options that taste great when paired along with a rhubarb flavor base.
● The streusel on the top can make it harder to tell if it’s finished baking so be sure you use a cake tester and if it comes out clean, it is time to get your cake out of the oven.
● You can also sneak in some chopped walnuts or almonds into the streusel mix to lend the topping an extra element of crunch after it is done!
● Make sure you start with the butter while it is cold for the streusel crumbs to come out perfect and then refrigerate it! Softened butter will get gooey when you work it and then melt right into the cake during baking making your streusel and a complete mess
Rhubarb Cake Serving Ideas & Suggestions
This summer dessert tastes incredible as is or alongside your cup of evening tea. But if you’re looking to take things up a notch, here are a few ideas to get you going.
- Top a slice of the rhubarb cake with a scoop of vanilla ice cream
- Lightly dust some icing sugar on the rhubarb cake before serving
- Or top with some whipped cream or marshmallow fluff
- You can have it for a quick breakfast the next day along with a cup of coffee
Do I have to bake this in a skillet?
NO! But if you want to bake in a cast-iron skillet use a 10 in for best results. Otherwise use a 9-10 inch round pan. OR use any 1 1/2 quart baking dish for best results. Using a smaller pan can cause the cake to bubble up and over the top making a huge mess in your oven!
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 6 TBSP cold butter
- 1/2 cup soft butter
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 cup + 1 TBSP all-purpose flour--divided
- 1/2 tsp baking powder
- 1/2 tsp salt, add an extra pinch if your butter is unsalted
- 1 1/2 cups thinly chopped rhubarb
- make the streusel by combining the dry ingredients together
- then cut the butter in until it combined and the mixture makes big crumbs
- refrigerate until ready to use
- preheat the oven to 350˚
- butter a 10 cast-iron skillet
- beat the butter and sugar together
- beat in the vanilla
- then beat in the eggs one at a time
- stir the 1 cup of flour, baking powder, and salt together
- then stir into the butter mixture
- toss the rhubarb with the remaining Tablespoon of flour
- then stir into the cake batter
- scrape the batter into the skillet or prepared baking pan
- sprinkle the streusel over the top of the cake and bake for 40 minutes or until a cake tester comes out clean
- serve warm or cool with ice cream or whipped topping
You can use ANY 1 1/2 quart baking pan
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Amount Per Serving Calories 290Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 99mgSodium 345mgCarbohydrates 31gFiber 1gSugar 25gProtein 3g
This nutrition information was calculated using a computer program, results may vary.