Rhubarb Coffee Cake
Rhubarb provides a subtle tartness to this tasty coffee cake, while the topping provides a great sweetness and crunchiness.
By Yankee Magazine|Apr 25 2022|
Rhubarb Coffee Cake
Photo Credit: Heath RobbinsThis easy rhubarb coffee cake recipe works equally well when served for breakfast, a snack, or dessert (or all three in one day). Rhubarb provides a subtle tartness, while the topping provides a great sweetness and crunchiness.
Yield:
12 servings
Total Time:
30 minutesIngredients
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
Instructions
Preheat oven to 350°. Grease and flour a 9×13-inch baking pan. Set aside.
In a medium-size bowl, whisk together flour, baking soda, and salt; set aside.
In a large mixing bowl, cream together butter and brown sugar until fluffy, 4—6 minutes. Beat egg in.
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.
For the topping:
Ingredients
1/2 cup granulated sugar
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Instructions
Make the topping: In a small bowl, combine sugar, nuts, cinnamon, and melted butter; sprinkle over the top of the cake. Bake 40—50 minutes.
My family really enjoyed this moist, delicious coffee cake. It certainly didn’t last long! Easy to prepare and well worth it!!
I made this coffee cake for work and it was a hit. I doubled the rhubarb and the topping.
I made this cake several times this summer, and it was a hit everywhere I took it. It is wonderful!! I served it with Cool Whip, nice added touch.
I had it today at my book club, and it was fabulous. I plan to make it this weekend for my family.
I found this recipe to be quick and easy. I baked it for a retirement luncheon at work and it was devoured. Lots of requests for the recipe. This recipe is definitely a recipe box keeper.
I’m always looking for rhubarb recipes. I have a nice patch of it growing at the back of my vegetable garden. This recipe was so nice and moist and did add extra rhubarb and cinnamon. Gave some to our elderly neighbors and they just raved over it. Will be making this many times this summer/nice and light dessert. I get the best recipes from this site!
Try Rhubarb-cherry crisp. It is sooo good
Need to replace nuts. What can I use.
I’ve been baking for a number of yrs. and nuts can simply be eliminated without trying to put anything in their place….raisins would be nice tho.
Can’t wait to try it.
Looks great, can’t wait to make this!
I have frozen Rhubarb on hand. Can frozen be used if defrosted and the water squeezrd out?
Thank you
If I cut this recipe in half, will that change the cooking time?
If I use frozen rhubarb, should I defrost it first?
cant wait to try it.
Love Rhubarb and come from Denmark where we always had plenty
Always been a favorite of our family. We were given the recipe by an elderly Maine woman who had shared with many others. Certainly a keeper.
my rhubarb doesn’t get long stalks. What am I doing wrong. it’s 3yrs old
Try googling gardening questions or stop by a nursery. I live in N. Central Ma. zone 5 and mine are typically 10-11 in. long. I’ve never heard of a dwarf rhubarb but maybe you have one?? I’m assuming that it’s getting full sun.