Rhubarb Coffee Cake Recipe [FULL GUIDE]

Okay, real talk-rhubarb is criminally underrated. Most people hear "rhubarb" and either think of pies or get scared off because they once heard it was toxic (more on that later). But in the right hands-and baked into the right cake-rhubarb transforms into a tangy-sweet marvel that adds a pop of brightness to every bite. Paired with the cozy, comforting essence of a coffee cake? Chef’s kiss.

Here’s why you’re going to fall hard for this recipe:

• It balances sweet and tart like a dream.
• It’s fluffy, moist, and bursting with texture.
• It’s versatile-you can tweak it a dozen ways and it still turns out fabulous.
• It makes a killer breakfast treat, afternoon snack, or low-effort dessert.

Rhubarb Coffee Cake Recipe Overview

At its heart, this is a classic buttermilk coffee cake made with a rich, buttery base, enhanced by the tangy punch of rhubarb. Add in a cinnamon-sugar swirl or crumb topping (optional but highly encouraged), and you’ve got yourself a coffee cake that’s both rustic and elegant.

Servings: 8-10

Prep Time: 15-20 minutes

Bake Time: 45-55 minutes

Total Time: Just about 1 hour and 10 minutes

Level: Beginner-friendly, but tastes like something from a boutique bakery

Ingredients Needed

Alright, let’s gather our goodies. Here’s what you’ll need:

Dry Ingredients

• 2 cups all-purpose flour – forms the structure of the cake.
• 1 tsp baking powder – gives the cake lift and fluff.
• 1/2 tsp baking soda – reacts with the buttermilk for extra rise.
• 1/2 tsp salt – enhances all the flavors.

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, softened – for richness and moisture.
• 1 cup granulated sugar – sweetness and structure.
• 2 large eggs – they bind everything together and help the cake rise.
• 1 tsp vanilla extract – brings warm, comforting flavor.
• 1 cup buttermilk – tangy and moistens the crumb beautifully.

The Star

• 1½ to 2 cups fresh rhubarb, diced (about 1/2-inch pieces) – tart, colorful, and juicy.

Optional (but So Worth It!) Cinnamon Sugar Topping

• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 2 tbsp butter (cold, cut into bits)
• 1/4 cup chopped nuts (walnuts or pecans work well)

How To Make Rhubarb Coffee Cake

Let’s bake, shall we? Here’s a step-by-step breakdown, and don’t worry-I’m right here with you.

Prep Your Pan And Oven

• Preheat that oven to 350°F (175°C).
• Grease a 9×9-inch baking pan or line it with parchment paper if you’re anti-stick (I get it).

Mix The Dry Stuff

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• Set aside like a good little mise en place pro.

Cream The Butter And Sugar

• In a large mixing bowl, beat the softened butter and sugar together until it’s light, fluffy, and slightly pale-this takes about 2-3 minutes with a hand mixer.
• Add eggs one at a time, beating well after each.
• Stir in the vanilla.

Alternate Mixing Buttermilk And Dry Ingredients

• Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with dry.

  • Dry → Mix → Buttermilk → Mix → Dry → Mix → Buttermilk → Mix → Finish with dry.
• Don’t overmix! You want everything just combined.

Fold In The Rhubarb

• Gently fold the diced rhubarb into the batter using a spatula.
• Be delicate-you don’t want to deflate the batter or bruise the rhubarb.

Pour Into Pan And Add Topping

• Spread the batter evenly into your prepared pan.
• Mix together your cinnamon sugar topping ingredients and sprinkle it generously on top.

Bake!

• Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10-15 minutes before slicing.

Ingredient Science Spotlight

We love tasty food, but knowing the why behind it makes us better bakers. Let’s geek out for a minute:

• Rhubarb: Technically a vegetable, not a fruit! Its signature tartness comes from malic acid (also found in apples). Only the stalks are edible-leaves contain oxalic acid, which is toxic in large amounts.
• Buttermilk + Baking Soda: A classic leavening combo. Buttermilk’s acidity activates the baking soda, creating carbon dioxide bubbles that make your cake rise like a dream.
• Butter: The fat coats flour proteins, limiting gluten development and creating a tender crumb.
• Brown Sugar Topping: Adds caramel notes and textural contrast. The butter melts and forms tiny crispy pockets. Pure joy.

Expert Tips

Want to elevate your rhubarb coffee cake to professional status? Here’s how:

• Use room temperature ingredients for a more even batter.
• Toss the rhubarb in a tablespoon of flour before adding-it keeps it from sinking to the bottom.
• Don’t skip the vanilla-it enhances the sweet, tangy balance of the cake.
• Let it rest before slicing so the crumb sets beautifully.
• Store it right: It stays moist at room temperature for 2-3 days or up to a week in the fridge (tightly covered). You can also freeze slices!

Recipe Variations

Feeling creative? You’re in the right place. This recipe is a perfect canvas:

Fruity Twists

• Add strawberries along with rhubarb for a classic combo.
• Swap rhubarb for blueberries or peaches for a seasonal spin.

Crumb Topping Variations

• Mix in oats for an extra rustic feel.
• Add lemon zest to the topping for a citrusy pop.

Flavor Additions

• Try a pinch of cardamom or nutmeg with your cinnamon.
• Add almond extract in place of half the vanilla-amazing with rhubarb.

For The Texture Lovers

• Stir in chopped walnuts or pecans into the batter.
• Add a cream cheese swirl for richness.

Final Words

Here’s the thing: rhubarb coffee cake is the type of bake that surprises people. It’s not overly flashy. It’s humble. But once they taste that buttery crumb paired with bursts of tart fruit and maybe a warm cinnamon crunch on top? Game over.

You can serve this at brunch and watch it disappear. You can pair it with your morning latte and call it a win. You can gift it, freeze it, or enjoy it warm with a scoop of vanilla ice cream if you’re feeling indulgent. There’s no wrong way.

FAQs

What Ingredients Do I Need For A Rhubarb Coffee Cake?

To make rhubarb coffee cake, you will need flour, sugar, baking powder, salt, butter, eggs, milk, vanilla extract, and rhubarb. For the crumb topping, you will need flour, brown sugar, butter, and cinnamon.

Can I Substitute The Rhubarb With Another Fruit?

Yes, you can substitute rhubarb with fruits like strawberries, blueberries, or even apples, though the texture and flavor will be different. If using a sweeter fruit, you may want to reduce the sugar in the recipe.

Should I Use Fresh Or Frozen Rhubarb For The Coffee Cake?

Fresh rhubarb is ideal for coffee cakes, but frozen rhubarb can also be used. If using frozen rhubarb, thaw it and drain any excess liquid to prevent the cake from becoming too soggy.

How Do I Prevent The Rhubarb From Sinking To The Bottom Of The Cake?

To prevent the rhubarb from sinking, toss the rhubarb pieces in a small amount of flour before adding them to the batter. This helps them stay suspended throughout the cake while baking.

Can I Make The Crumb Topping In Advance?

Yes, you can make the crumb topping in advance. Simply mix the ingredients, store them in an airtight container, and refrigerate until ready to use. Just sprinkle it over the batter before baking.

Can I Make The Coffee Cake Gluten-free?

Yes, you can make the coffee cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or guar gum to help the cake hold together.

How Can I Make The Rhubarb Coffee Cake Less Sweet?

To make the coffee cake less sweet, reduce the amount of sugar in both the batter and the crumb topping. You can also use a less sweet fruit variety for the rhubarb.

Can I Add Nuts Or Spices To The Rhubarb Coffee Cake?

Absolutely! Walnuts, pecans, or almonds can add a nice crunch. You can also add spices like cinnamon, nutmeg, or cardamom to the batter for extra warmth and flavor.

What Temperature Should I Bake The Rhubarb Coffee Cake At?

Rhubarb coffee cake is typically baked at 350°F (175°C). Bake until a toothpick inserted in the center comes out clean, which usually takes about 40-50 minutes.

How Should I Store Leftover Rhubarb Coffee Cake?

Leftover rhubarb coffee cake can be stored at room temperature for up to 2-3 days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week or freeze it for up to 3 months.