I thought they were gone forever - all of them. But then my Auntie Tania said she had the recipe for the Rhubarb Coffee Cake that Baba used to make! This is the cake that made me love rhubarb. It was Baba's favorite, she told me. I remember she used to make it all the time, often sending it home with us. I even ate it for breakfast on occasion. Most importantly, it's the only recipe I have of hers, so it's beyond special! And that's why I'm sharing it here, with you...
If you have fresh rhubarb this spring, this is the cake you need to make! However, you can use frozen rhubarb as well. This Rhubarb Coffee Cake with streusel topping, is moist, delicious and will make your rhubarb sing! And while we're on the subject of rhubarb, I would also recommend you try my other rhubarb recipes: Rhubarb Squares, Sticky Rhubarb Pudding, Rhubarb Cookies, Old Fashioned Rhubarb Crumble recipe, No Bake Strawberry Rhubarb Cheesecake, No Bake Rhubarb Dessert, my Healthy Rhubarb Muffins, Stewed Rhubarb Recipe (with Strawberry Gelatin)and my 2 Ingredient Rhubarb Lemonade!
🍒Reader Review
"I love rhubarb but this recipe takes my love to a whole new level. This is super delicious!!" ⭐⭐⭐⭐⭐
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If you love coffee cake, be sure to try my Leftover Cranberry Sauce Coffee Cake too!
Planning the perfect brunch spread? This Rhubarb Coffee Cake pairs beautifully with a festive, non-alcoholic drink like this Raspberry Mimosa Mocktail!
We had a late start to spring, so although it's officially rhubarb season, my spring rhubarb is a bit small for mid-May. But fortunately, the local grocery stores had fresh rhubarb. Hopefully, I'll be harvesting my own by mid-summer! It's always so much better to use your own rhubarb in your baking. I remember how satisfying it felt the first time I was able to do that!
🥘Ingredient Notes
You'll need the following ingredients for this Rhubarb Sour Cream Coffee Cake (cake and topping). The 4 dishes, at the bottom of the photo, for the topping (sugar, salt, flour, and cinnamon):
- Sour cream. Sour cream's creamy texture produces moister results than if you simply use milk, and it does not thin the batter. Sour cream also adds thickness and richness to a cake, while its natural acidity cuts through some of the sweetness.
- Unsalted butter. I prefer to use unsalted butter in my recipes so I can control the salt. The content of salt in salted butter varies by brand.
- Cinnamon. Cinnamon pairs perfectly with rhubarb and adds a warm spice to cake, as well as flavor and color .
*See recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Sugar- you can use brown sugar instead of white sugar for the topping, if you prefer.
- Rhubarb- use fresh or frozen (defrosted) rhubarb. Measure the defrosted rhubarb after it's been thawed and drained.
- Butter- you can use salted butter, but just skip the salt in the recipe!
- Add-ins - you can add nuts to the topping (almonds, pecans, or walnuts) if you like.
🔪How to make rhubarb coffee cake
Cake
- Preheat oven to 350 degrees F/ 175 degrees C and spray a 9X13 baking dish with non-stick cooking spray. In a large mixing bowl, add, egg, flour, sour cream, salt, baking soda and sugar.
- Beat with electric hand mixer, on low speed, then increase to medium speed and beat until smooth (about 1 minute).
- Fold in rhubarb with spoon or rubber spatula.
- Pour into prepared cake pan.
Crumble Topping
- In a medium bowl, combine sugar, flour and cinnamon. Cut butter into flour and sugar mixture (see Top Tip). Mix until crumbly and combined.
- Sprinkle crumb topping over top of cake batter.
⏲️ Baking time
Bake for 45-50 minutes or until cake tester comes out clean. Cool on wire rack.
👪 Serving Size
This recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional cake pans.
🍽Equipment
You can use any type of 9X13 inch pan but it will need to be 3-4 inches deep. You'll need mixing bowls and spoons, as well as an electric mixer (affiliate links)
🌡️Storage
Store this rhubarb cake in an airtight container for up to 4 days in the fridge. You simply cover it in plastic wrap if you are just storing it overnight.
This cake can be frozen for up to 3 months in a sealed container.
Top tip
I love to keep my butter frozen and grate it directly into my recipes. It's easier and less messy!
❔ Recipe FAQs
What makes a coffee cake a coffee cake
Coffee cake is a single layer sweet cake with a cinnamon-infused flavor and streusel top made from flour, butter, and sugar. It is meant to be eaten with a cup of coffee.
Yes, you can use frozen rhubarb in cake. For best results, just be sure to defrost it and drain off excess liquid, but do NOT squeeze out the liquid.
If you're looking for a great way to use up that extra rhubarb in your garden in a scrumptious and tender cake, this Easy Rhubarb Cake Recipe is one the entire family will love! A slice of cake is perfect with a cup of coffee (even for breakfast 🙂
And be sure to give my Sour Cream Rhubarb Pie a try!
More Rhubarb Recipes
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Rhubarb Coffee Cake Recipe
Equipment
Ingredients
Cake
- 2 eggs
- 1 ¼ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 cup sour cream
- 2 ½ cup fresh rhubarb * can use frozen (defrosted)
Crumble Topping
- 1 cup white granulated sugar
- ¼ cup all-purpose flour
- ¼ cup butter (unsalted)
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees F/ 175 degrees C and spray a 9X13 baking pan with non-stick cooking spray.
- In a large bowl, mix egg, flour, baking soda, salt, sour cream and sugar together.2 eggs, 1 teaspoon baking soda, ½ teaspoon salt, 2 cups all purpose flour, 1 cup sour cream, 1 ¼ cup sugar
- Beat with an electric hand mixer until smooth (about 1 minute).
- Fold in rhubarb with spoon.2 ½ cup fresh rhubarb
- Pour into a prepared pan.
Crumble Topping
- In a medium bowl, combine sugar, flour and cinnamon. Cut in butter (see Top Tip)1 cup white granulated sugar, ¼ cup all-purpose flour, 1 tablespoon cinnamon, ¼ cup butter (unsalted)
- Mix until crumbly and sprinkle over top of batter.
- Bake for 45-50 minutes or until cake tester comes out clean.
Judy says
Can this recipe be divided into 2 8x8 baking dishes?
Terri Gilson says
Hi Judy,
Yes it can!
Terri
Laura DePace says
Can you bake it in a spring form pan?
Terri Gilson says
Hi Laura,
I don't see why not? I haven't personally tried it, but springform pans are great for baking cakes!
I'd love to hear how it turns out.
Terri
Kaylee says
I made this coffee cake for a weekend trip I haven't even left for the trip and almost a quarter of its gone this is the perfect rhubarb coffee cake and that's coming from someone who dosent like rhubarb. This rubarb coffee cake is definitely gonna be a regular breakfast item in the house.
Terri Gilson says
Hi Kaylee,
I’m so glad to hear you loved it and that you think even non-rhubarb fans will too! Thanks for taking the time to comment 😊
Terri
Tania says
This one is a keeper. Easy, fast & so yummy..#1 on my list.
......Especially during this rhubarb season.❤️
Terri Gilson says
Tania - I agree! 🙂
Raylene De Bruyn says
I love rhubarb but this recipe takes my love to a whole new level. This is super delicious!!
Terri Gilson says
I'm so glad you loved it, Raylene!
Sean says
I've been craving rhubarb lately, and this looks just perfect. Nice and simple, easy to put together, and great with that crumble topping. Cool tip about the frozen butter too - I didn't know that one!
Terri Gilson says
Thanks, Sean! I know what you mean about craving it - as soon as spring hits!
Enjoy....
Terri
Joe Driscoll says
I made the rhubarb coffee cake and took it to the staff at my church. A couple of days later one of the woman asked me what kind of apples did I use. I told her it was rhubarb. She was shocked but wanted the recipe. Thank you for a great coffee cake and easy to make.
Terri Gilson says
You are welcome and I'm so glad it was enjoyed! 🙂
Asha says
I love the nostalgic baking recipes that I grew up watching my grandmother make. It's so special that you shared yours. Thank you! The rhubarb in this coffee cake is scrumptious
Colleen says
We loved this cake! The streusel topping is perfect and the cake is so tender and moist. I'll be making this one again. Thanks!
nancy says
it was so crunchy and moist center. so tasty!
Elaine says
That crunchy streusel topping on this oh-so-good rhubarb cake keeps everyone coming back for seconds! A keeper recipe!
Bernice says
Excellent recipe! We loved it as part of our long weekend brunch spread. I love how rich and flavourful it is.
Mags says
Your directions to make the cake are quite confusing. Beat sugar, eggs and flour together. Then add rhubarb. Put in pan and bake.
You've missed the other half of the ingredients.
Terri Gilson says
Hi,
I'm not sure where you are seeing that? I just double-checked and I have full directions in the post and in the recipe card (with photos).
Can you send me the screenshot of what you are seeing?
Thanks,
Terri
Colleen says
Not meaning to be picky, though maybe it is. I have this baking right now and I'm certain it will be delicious. Not sure it's needed, but you have salt in your ingredient list so you should add it to the cake instructions. Can't wait to cut into this!
Terri Gilson says
Thanks, Colleen and not picky at all! DONE! I must have been having a brain blip that day because I missed adding a few ingredients to the directions 🙂 I hope you enjoy it!
Terri
Becky Johnson says
I agree. I do not see anywhere in the instructions where it says to add the baking soda or sour cream.
Terri Gilson says
Hi Becky: Thank you for specifying what was missing, as I thought she meant steps below were missing. I have corrected it - the sour cream and baking soda are added at the same time as the other cake ingredients and mixed together. Sorry for any confusion!
Kathleen Cheek says
I just finished using up a gallon bag of frozen rhubarb that had partially thawed during a power outage 2 days ago then refrozen in the freezer OMG turned out absolutely delicious!!! I had to make the recipe x3 and everyone is raving
Thank you for sharing this!!!!!
Terri Gilson says
That's great, Kathleen! I'm so glad you loved it as much as we do!
Terri Gilson says
I'm so glad you love it, Kathleen! It's my Baba's recipe and the ONLY one I have so it's very special to me 🙂
Dalphena says
I didn’t have sour cream in my fridge so I used plain coconut yogurt. The recipe turned out great. Next time I’ll add an extra cup of rhubarb as I prefer a tarter flavour.
Very delicious!
Marci says
It's all there.