Skip muffins for breakfast and make this easy rhubarb crumble coffee cake recipe. It’s a simple recipe that’s quick to make. In a pinch you could quickly make this for dessert too.
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5 from 2 votes

Rhubarb Crumble Coffee Cake

Servings: 9 pieces
Author: Shelly


  • 2 cups Flour
  • 3/4 cups Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups Rhubarb diced
  • 1/4 cup Oil
  • 3/4 cup Milk
  • Crumble Topping
  • 1/3 cup Flour
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Nutmeg
  • 1/4 cup Butter or Margarine


  • In a large bowl combined flour, sugar, baking powder, and salt. Whisk until combined.
  • Add the diced rhubarb and toss to coat with flour mixture.
  • Add oil and milk and stir until the dry ingredients are moistened. Be careful not to over mix.
  • Spread into a greased 8-inch square baking pan. Set aside.
  • In a medium bowl combine flour, brown sugar, and nutmeg for the crumble topping. Whisk to mix well.
  • Cut butter into the brown sugar mixture until the mixture is combined and crumbly.
  • Sprinkle crumble topping onto the coffee cake batter and bake at 375 degrees for 45 to 50 minutes. Test for doneness by pressing a toothpick into the center of the coffee cake if it comes out clean, it's done.