This Rhubarb Coffee Cake is the perfect cake to bake in spring. A tender, buttery cake with tangy-sweet rhubarb and topped with a thick crumb topping that makes every bite utterly irresistible. You can serve it for breakfast, brunch, or a simple afternoon treat. Such a crowd-pleaser.
If you love baking with fruit, you’ll also enjoy my Cherry Blueberry Pie, my Caramel Apple Pie or my Strawberry Shortcut Cake.
It’s rhubarb season again! Some of our rhubarb plants died last summer, so I have to wait longer in between harvests. While I’m waiting for enough to make a full pie (check out my favorite Rhubarb Pie Recipe), I decided to try something new.
This coffee cake has a very thick crumb topping, and the rhubarb melts into the cake to add just a hint of tangy flavor. I suggest a tall glass of cold milk or a nice cup of tea with your coffee cake.
Why You’ll Love This Recipe
- Sweet and tart all in one bite.
- Everything you need is probably already in your pantry.
- It keeps well and is great for brunches, potlucks, or family gatherings.
Ingredients Needed
- Chopped Rhubarb: Use fresh or frozen (thawed and drained).
- Sugar: We use granulated and brown sugar to sweeten the rhubarb and cake batter.
- Cornstarch: Thickens the filling so it’s not watery.
- Ground Ginger & Cinnamon: Adds a subtle warmth and spice to the rhubarb. You can also add fresh grated ginger.
- Salt: Balances the sweetness.
- Butter: Use the good stuff. It adds richness and a tender crumb.
- Flour: AP flour or gluten-free.
- Sour Cream: Full-fat tastes best. It makes the cake tender and moist.
- Egg & Egg Yolk: Provide structure and richness.
- Vanilla Extract: Adds sweet aroma and depth.
- Baking Soda & Baking Powder: Help the cake rise. Check the expiry date.
How to Make Rhubarb Coffee Cake
This coffee cake has three components for the perfect bite every time. For the full printable recipe, check out the recipe card at the end of this post.
- Preheat oven to 325°F. Lightly spray an 8-inch baking pan with cooking spray and set aside.
- Filling: In a small bowl, stir together diced rhubarb, sugar, cornstarch and ginger. Set aside.
- Crumb Topping: In a medium bowl, whisk together sugars, spices and salt. Pour in melted butter and stir until smooth. Stir in flour to make a dough-like mixture. Set aside.
- Cake: In a small bowl, combine sour cream, egg, egg yolk, and vanilla. Set aside.
- In a mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add softened butter and a spoonful of sour cream mixture. Mix on medium speed until well combined. Increase speed to medium and mix for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, scraping down the sides of the bowl. Scoop out 1/2 cup of batter and set aside.
- Spoon remaining batter evenly into prepared baking pan. Sprinkle rhubarb mixture over the batter. Place reserved cake batter in dollops over rhubarb.
- Sprinkle crumb topping over the top of the cake.
- Bake for 35-40 minutes or until a cake tester comes out with just a few crumbs.
- Serve warm or cool and cover.
Helpful Tips
- Don’t overmix. Mix until just combined to keep the cake tender.
- Feel free to add a little extra cinnamon or some nutmeg, or star anise if you love warm spices.
- Chop your rhubarb into small pieces. That way, they cook more evenly and melt into the cake.
Storage Information
Room Temperature: Cover and store for up to 2 days.
Refrigerator: Stored in the fridge it keeps for up to 5 days.
Freezer: Freeze slices individually wrapped for up to 2 months. Thaw overnight at room temp.
Make Ahead: Bake the day before your event and store covered at room temperature overnight.
Serving Suggestions
- Serve as is with coffee or tea for a cozy breakfast or afternoon treat.
- Add fresh berries. Rhubarb pairs so well with strawberries or raspberries.
- Serve as a dessert topped with a scoop of vanilla ice cream or a dollop of whipped cream!
Variations
- For a Strawberry Rhubarb Coffee Cake, add 1 cup of chopped strawberries to the rhubarb filling.
- Stir ½ cup chopped almonds, pistachios, or walnuts into the crumb topping if you want some crunch.
- Add 1 tsp lemon zest to the cake batter for a fresh lemon twist.
- For Mini Coffee Cakes, bake in a muffin tin. This is perfect for brunches! Baking time needs to be adjusted.
Frequently Asked Questions
Yes! Just thaw it completely and drain off any excess liquid before using.
Full-fat plain Greek yogurt is a great substitute and will give a similar texture.
Absolutely. You can make this with chopped apples, peaches, or mixed berries.
More Spring Recipes To Try
Rhubarb Coffee Cake
4
servings30
minutes40
minutes300
kcal1
hour10
minutesA delightful coffee cake with tangy rhubarb, perfect for breakfast or dessert.
Keep the screen of your device on
Ingredients
1.5 cups chopped rhubarb
1 cup granulated sugar
0.5 cup butter, softened
2 units eggs
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup sour cream
Directions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish or line it with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes using an electric mixer.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the creamed mixture, alternating with the sour cream. Mix until just combined.
- Fold in the chopped rhubarb gently using a spatula. Do not overmix to prevent the rhubarb from breaking apart.
- Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
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