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–+ servings
Rhubarb Coffee Cake

Irresistibly Moist Rhubarb Coffee Cake with Crunchy Topping

This Rhubarb Coffee Cake combines tart rhubarb and tender cake, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated sugar Reduce if using sweeter fruit instead of rhubarb.
  • 2 teaspoons Baking powder Ensure it is fresh for best results.
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1/2 cup Unsalted butter Can substitute with vegan butter for a vegan version.
  • 2 large Eggs Replace with flaxseed meal or applesauce for vegan cake.
  • 1 teaspoon Vanilla extract Use pure vanilla for superior taste.
  • 1 cup Buttermilk Substitute with plant-based milk plus vinegar or lemon juice for a vegan option.
  • 2 cups Fresh or frozen rhubarb Frozen can be used without thawing.
For the Cinnamon-Sugar Topping
  • 1 cup Brown sugar Can replace with coconut sugar for a less refined option.
  • 2 teaspoons Ground cinnamon Adjust according to taste.
  • 1/2 cup Chopped walnuts Optional; omit for a nut-free version.

Equipment

  • Mixing Bowl
  • 9×13-inch baking pan
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions for Rhubarb Coffee Cake
  1. Start by washing and chopping fresh rhubarb into small, bite-sized pieces. If you’re using frozen rhubarb, there's no need to thaw; just chop them as they are.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Add the softened unsalted butter, eggs, vanilla extract, and buttermilk to your dry mixture. Stir gently until the ingredients are just combined.
  4. With a spatula, gently fold in the chopped rhubarb until it’s evenly distributed throughout the batter.
  5. In a separate bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts until well combined.
  6. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan, then pour the batter into the pan, spreading it evenly.
  7. Sprinkle the cinnamon-sugar topping generously over the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store cooled Rhubarb Coffee Cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate the cake for up to a week. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag, up to 3 months.

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