This is one of my favorite rhubarb treats. I like to make this for breakfast on spring and summer weekends – yummy!

Rhubarb Streusel Coffee Cake

Joan Donogh
Some of the cake mixture is reserved as crumble to sprinkle over the top of the cake.
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Brunch
Cuisine American
Servings 1 9" springform cake



  • 3/4 cup white sugar
  • 3 tablespoons cornstarch
  • 3 cups diced fresh rhubarb


  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 2 1/4 cups flour
  • 3/4 cup white sugar
  • 3/4 cup butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup finely chopped walnuts
  • 1 egg beaten



  • In a medium saucepan combine sugar and cornstarch. Stir in rhubarb.
  • Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.


  • Combine milk and lemon juice. Set aside.
  • Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.
  • To the remaining flour mixture add baking powder, baking soda, and walnuts.
  • Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.
  • Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch springform pan. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the filling. Sprinkle with reserved crumb mixture.
  • Bake at 350 degrees for 50 minutes.
  • NOTE: 3/4 cup of buttermilk can be used in place of the milk. Omit lemon juice.



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