Rhubarb Cream Cheese Coffee Cake
Indulge in the perfect balance of tart and sweet with this Rhubarb Cream Cheese Coffee Cake—a show-stopping treat that’s as delicious as it is beautiful. Featuring a tender, buttery cake base studded with juicy, fresh rhubarb, this recipe is elevated by luscious swirls of creamy, tangy cream cheese that create a delightful contrast in every bite. Topped with a cinnamon-scented streusel made with brown sugar and optional crunchy pecans or walnuts, this coffee cake delivers layers of texture and flavor that are simply irresistible. Ready in just over an hour, it’s the ultimate centerpiece for brunches, gatherings, or a cozy afternoon indulgence with your favorite cup of coffee. Perfectly moist and bursting with seasonal flavor, this rhubarb dessert is a must-try for any home baker looking to impress. Keywords: rhubarb coffee cake, cream cheese coffee cake, streusel topping, brunch recipes, easy rhubarb dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 cups Fresh rhubarb (diced)
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 0.5 teaspoons Cinnamon
- 0.5 cups Brown sugar
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.25 cups All-purpose flour (for streusel)
- 3 tablespoons Unsalted butter (melted, for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, whisk together 2.5 cups of all-purpose flour, 1.5 cups of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
Cut in 0.5 cups of unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a smaller bowl, beat together 0.75 cups of milk, 2 large eggs, and 1 teaspoon of vanilla extract.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in 2 cups of diced rhubarb and gently spread the batter evenly into the prepared baking dish.
In a medium bowl, beat the 8 ounces of softened cream cheese with 0.5 cups of powdered sugar until smooth and creamy.
Dollop the cream cheese mixture over the rhubarb batter and use a knife to swirl it in gently without overmixing.
To make the streusel topping, combine 0.25 cups of flour, 0.5 cups of brown sugar, 0.5 teaspoons of cinnamon, and 0.5 cups of chopped pecans or walnuts (if using). Mix in 3 tablespoons of melted butter until crumbly.
Sprinkle the streusel mixture evenly over the top of the cake batter.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool for at least 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
5089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 732.1 g | 266% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 452.6 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 922 mg | 71% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
