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slice of rhubarb coffee cake with nutmeg and pecan streusel on plate
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5 from 1 vote

Rhubarb Coffee Cake with Nutmeg & Pecan Streusel

This rhubarb coffee cake is bursting with fresh rhubarb and is topped with a crunchy nutmeg and pecan streusel. The perfect way to enjoy rhubarb season!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 392kcal


Coffee Cake

  • 1 ½ cup all purpose flour 188g
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon fresh ground nutmeg ½ a seed
  • ¾ cups brown sugar packed
  • 1 egg lightly beaten
  • cup unsalted butter melted and cooled for a few minutes
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 ½ cups rhubarb stalks cut into ½ inch pieces


  • ½ cup brown sugar packed
  • ½ cup all purpose flour
  • 1 ½ teaspoon fresh ground nutmeg ½ a nut
  • ¼ cup unsalted butter
  • ½ cup toasted pecans chopped


  • Pre-heat oven to 375 F.
  • In a large bowl, combine flour, baking powder, salt, nutmeg and sugar. In a separate small bowl, combine beaten egg with buttermilk, melted butter and vanilla. Add to dry ingredients and mix until smooth. Add rhubarb and mix in.
  • Pour batter into a parchment-lined 9X9 inch pan. You may need to push the batter into all the corners.


  • Mix together brown sugar, flour and nutmeg. Add the butter, cutting it in with a pastry tool until mixture is crumbly. Stir in chopped pecans. Sprinkle evenly over the cake.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.


Serving: 1slice (1/9 of the batch) | Calories: 392kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 164mg | Potassium: 367mg | Fiber: 2g | Sugar: 31g | Vitamin A: 464IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg