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Rhubarb Coffee Cake

Rhubarb Coffee Cake
18 votes, 4.56 avg. rating (90% score)
by

Total Time: 30

Yield: 12 servings

This rhubarb coffee cake works equally well when served for breakfast, a snack, or dessert (or all three in one day). Rhubarb provides a subtle tartness, while the topping provides a great sweetness and crunchiness.

Rhubarb Coffee Cake
Photo/Art by Jen Perez

For the cake:

Ingredients:

  • 2 cups all-purpose flour, plus extra for pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup unsalted butter, at room temperature, plus extra for pan
  • 1-1/2 cups firmly packed light-brown sugar
  • 1 large egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2-1/2 cups fresh rhubarb, cut into 1/2-inch chunks

Instructions:

Preheat oven to 350°. Grease and flour a 9x13-inch baking pan. Set aside.

In a medium-size bowl, whisk together flour, baking soda, and salt; set aside.

In a large mixing bowl, cream together butter and brown sugar until fluffy, 4—6 minutes. Beat egg in.

Add a third of the flour mixture and stir gently. Add half the sour cream and stir. Repeat with flour mixture, remaining sour cream, and remaining flour mixture. Stir in vanilla and rhubarb and spread batter into prepared pan.

For the topping:

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instructions:

Make the topping: In a small bowl, combine sugar, nuts, cinnamon, and melted butter; sprinkle over the top of the cake. Bake 40—50 minutes.

Updated Saturday, May 25th, 2013
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6 Responses to Rhubarb Coffee Cake

  1. Anonymous June 2, 2004 at 8:28 am #

    My family really enjoyed this moist, delicious coffee cake. It certainly didn’t last long! Easy to prepare and well worth it!!

  2. Camie Bailey May 24, 2005 at 12:54 pm #

    I made this coffee cake for work and it was a hit. I doubled the rhubarb and the topping.

  3. Anonymous August 28, 2006 at 11:32 am #

    I made this cake several times this summer, and it was a hit everywhere I took it. It is wonderful!! I served it with Cool Whip, nice added touch.

  4. Jimmie Haessig May 14, 2008 at 6:00 pm #

    I had it today at my book club, and it was fabulous. I plan to make it this weekend for my family.

  5. Anonymous May 14, 2009 at 4:12 pm #

    I found this recipe to be quick and easy. I baked it for a retirement luncheon at work and it was devoured. Lots of requests for the recipe. This recipe is definitely a recipe box keeper.

  6. Anonymous June 9, 2011 at 12:56 pm #

    I’m always looking for rhubarb recipes. I have a nice patch of it growing at the back of my vegetable garden. This recipe was so nice and moist and did add extra rhubarb and cinnamon. Gave some to our elderly neighbors and they just raved over it. Will be making this many times this summer/nice and light dessert. I get the best recipes from this site!

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