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Home » Bread, Muffins, and Scones » Rhubarb Coffee Cake

Rhubarb Coffee Cake

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
April 1, 2022
5 from 5 votes


Last Updated July 3, 2023 | 0 Comments

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This Rhubarb Coffee Cake Recipe comes with a thick buttery crumb top and tangy sweet rhubarb with each bite. Guaranteed the best coffee cake you’ll ever make!

close of 3 staked slices of Rhubarb Coffee Cake

Why You’ll Love Rhubarb Coffee Cake

Coffee cake with a twist of tasty rhubarb has become a cherished treat that happily brings my whole family together around the table. The vibrant rhubarb adds a burst of unique flavor that beautifully complements the sweet and buttery notes of the cake. It’s like a match made in baked goods heaven, especially when enjoyed alongside a steaming cup of good coffee and some heartwarming conversation. And let me tell you, my love for the crumb topping is something that hasn’t changed since childhood – that’s why this recipe calls for a generous amount!

Now, if you don’t happen to have rhubarb growing in your garden, no worries! You can easily find this delightful ingredient in your local supermarket between late spring and early fall, at least in the northern hemisphere. It’s a seasonal gem that adds a touch of vibrancy to your baking adventures.

rhubarb in bowl

How to Make Rhubarb Coffee Cake

Start by preheating your oven to 325°F and greasing an 8-inch baking pan with non-stick cooking spray (you can also line it for extra precaution).

For the rhubarb filling, chop the rhubarb into 1/2-inch pieces. In a large mixing bowl, toss the rhubarb with sugar, cornstarch, and ground ginger. Set it aside.

To make the crumbs, whisk together the sugars, ground cinnamon, ginger, and salt with melted butter until smooth. Add the flour and mix until a solid dough forms. Press the dough together at the bottom of the bowl and set it aside.

In a small bowl, whisk together the sour cream, egg, egg yolk, and vanilla extract. In a separate mixing bowl with a paddle attachment, mix the flour, sugar, baking soda, baking powder, and salt on low speed. Add the softened and cubed butter along with one spoonful of the sour cream mixture. Increase the speed to medium, mixing until the flour is moistened. Then increase the speed to medium-high for about 30 seconds. Add the remaining sour cream mixture in two batches, beating for 15 seconds after each addition and scraping down the sides of the bowl with a rubber spatula.

Set aside a heaping 1/2 cup of the batter. Transfer the remaining batter to the prepared baking pan, ensuring you scrape every last bit. Carefully spoon the rhubarb mixture over the cake batter. Spoon the set-aside batter over the rhubarb without worrying about perfect evenness.

Break the prepared crumb topping into large, crumby pieces using your fingers. Try to make them approximately equal in size. Sprinkle the crumbs over the entire cake. Bake for around 50-60 minutes, or until a toothpick inserted comes out clean, and the cake has set.

Allow the cake to cool completely before serving. 

9 slices of Rhubarb Coffee Cake

Storage and Leftovers

Allow leftovers to cool before transferring to an airtight container. Store at room temperature for 1-2 days or in the refrigerator for up to 5 days.

To freeze, allow the cake to cool completely before wrapping individual slices or the entire cake in plastic wrap. Transfer to a freezer-safe ziplock bag and place in the freezer for up to 2 months.

To thaw place the cake in the refrigerator to thaw overnight.

More Breakfast Recipes

  • Banana Nut Muffins Recipe
  • Autumn Granola Breakfast Cookies
  • Breakfast Casserole
  • Blueberry Yogurt Muffins
  • Overnight Oats with Yogurt

If you try making this Rhubarb Coffeecake Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Rhubarb Coffee Cake next to rhubarb stalk
Rhubarb (Big Crumb) Coffeecake

Rhubarb Coffeecake

5 from 5 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Adding a sweet rhubarb filling levels up an already delicious coffee cake recipe! Rhubarb Coffee Cake is the perfect addition to any feast, whether it's breakfast, brunch, or an afternoon snack.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 25 minutes mins
Cook Time 47 minutes mins
Total Time 1 hour hr 12 minutes mins
Course Dessert
Cuisine American
Servings 9 bars
Calories 601 kcal

Ingredients
 
 

FOR THE RHUBARB FILLING

  • 4 cups rhubarb - chopped
  • ¼ cup granulated sugar
  • 2 teaspoon cornstarch
  • ½ teaspoon ground ginger

FOR THE (BIG) CRUMB TOPPING:

  • ⅔ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of salt
  • ¾ cup butter - 1 1/2 sticks, melted
  • 2.5 cups all-purpose flour
  • 3 tablespoon crushed almonds or macadamia nuts

FOR THE CAKE:

  • ⅓ cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoon butter - softened and cut into 8 pieces
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Instructions
 

  • Preheat oven to 325 degrees F and grease an 8-inch baking pan with non-stick cooking spray (I also lined my baking pan to be on the super safe side).
  • First prepare the rhubarb filling by chopping the rhubarb into 1/2 inch thick pieces. Transfer chopped rhubarb to a large mixing bowl and toss with the sugar, cornstarch and ground ginger. Set aside.
  • To make the crumbs * whisk the sugars, ground cinnamon, ginger, and salt into the melted butter until fully combined and smooth. With a wooden spoon add the flour. It will feel like solid dough- that’s a good thing. Press it together in the bottom of your bowl and set aside.
  • Prepare the cake batter- In a small bowl whisk together the sour cream, egg, egg yolk, and vanilla extract. Using your mixer fitted with a paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt on low power. Add the softened and cubed butter and one spoonful of the sour cream mixture, increasing speed to medium, mixing just until flour is moistened. Increase speed to medium high for approximately 30 seconds. Add the remaining sour cream mixture in two separate batches, beating for 15 seconds after each addition, and scraping down the sides of the bowl with a rubber spatula.
  • Scoop a heaping 1/2 cup of batter from the bowl and set aside.
  • Transfer remaining batter to prepared baking pan, making sure to scrape every last bit out of the bowl. Carefully spoon the rhubarb mixture over the top of the cake batter. Spoon the remaining set-aside batter over the top of the rhubarb; it does not have to be perfectly even.
  • Use your fingers and break the prepared crumb topping into big, crumby pieces. Try to get the pieces to be approximately equal in size. Sprinkle over the entire cake. Bake for approximately 50-60 minutes or until toothpick inserted comes out clean and cake has set.
  • Allow your cake to cool completely before serving. Keeps stored in an airtight container in the refrigerator for up to 3-4 days.

Jessica’s Notes

This makes A LOT of crumb topping. I like it this way. If the topping isn’t your thing, simply reduce amounts by half.

Nutritional Information

Calories: 601kcal | Carbohydrates: 81g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 350mg | Potassium: 299mg | Fiber: 2g | Sugar: 41g | Vitamin A: 870IU | Vitamin C: 4.4mg | Calcium: 111mg | Iron: 2.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Coffee Cake Recipe, Rhubarb Coffeecake
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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