Lemon Rhubarb Coffee Cake

Lemon Rhubarb Coffee Cake

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 15 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 12 pieces 1x


The traditional sour cream coffee cake gets a fresh spring makeover with this combination of bright lemon zest and tangy rhubarb chunks under a sweet cinnamon streusel.



Streusel Topping:

  • 1⁄2 cup packed brown sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 2 tbsp butter, melted

Lemon-Rhubarb Cake:

  • 1⁄2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chopped fresh rhubarb


Make the Topping:
  1. In a small mixing bowl, stir together the brown sugar, flour and cinnamon. Using a fork, stir in the butter until the mixture is crumbly. Set aside until ready to use.

Make the Cake:

  1. Preheat oven to 350F. Lightly butter a 9×9 square baking dish.
  2. In a large mixing bowl, beat the butter and sugar together until combined. Beat in the eggs, one at a time, then stir in the sour cream, lemon zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients, and stir together until just barely combined.
  4. Spread the batter into the prepared baking pan. Sprinkle the chopped rhubarb onto the batter in an even layer, then top with the crumb topping.
  5. Bake in preheated oven for 65 – 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Place the pan on a wire rack to cool off completely before cutting into squares and serving.


You can also make this cake using frozen rhubarb – just use the same amount of chopped frozen rhubarb, straight from the freezer.

  • Category: Cakes