Recipe for Rhubarb Coffee Cake | Almanac.com

Rhubarb Coffee Cake

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Serves 12.
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What better way to start the morning than with a steaming mug of coffee and a generous piece of tangy rhubarb coffee cake with cinnamon-sugar topping?

This recipe is wonderful to bring to potlucks and church gatherings or have on any morning of the week!

For more rhubarb recipes (breads, pies, upside-down cake, spread), see our “Best Rhubarb Recipes” page.

For the cake:

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
  1. Preheat oven to 350º. Grease and flour a 9×13–inch baking pan. Set aside.
  2. In a medium-sized bowl, whisk together flour, baking soda, and salt, and set aside.
  3. In a large mixing bowl, cream together butter and brown sugar until fluffy, 4-6 minutes. Beat egg in.
  4. 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.

See below for topping!


1/2 cup sugar
Optional: 1/2 cup chopped nuts
1 teaspoon cinnamon
1 tablespoon butter, melted
  1. In a small bowl, combine sugar, nuts (optional), cinnamon, and melted butter; sprinkle over the top of the cake. 
  2. Bake 40 to 50 minutes.
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