Go Back
Rhubarb Coffee Cake

Rhubarb Coffee Cake

This delightful rhubarb coffee cake is perfect for breakfast or as a sweet treat with coffee. The tangy rhubarb pairs beautifully with the sweet crumb topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups chopped fresh rhubarb Use fresh rhubarb for best results
  • 1 cups granulated sugar Can adjust to taste
  • 1 cup unsalted butter, softened Bring to room temperature before using
  • 1 large egg Use fresh eggs
  • 1 teaspoon vanilla extract Pure vanilla extract preferred
  • 2 cups all-purpose flour Sift before measuring
  • 1 teaspoon baking soda Ensure it's fresh
  • 0.5 teaspoon salt Enhances flavor
  • 1 cup sour cream Full-fat for best texture
Crumb Topping
  • 0.5 cup brown sugar Packed
  • 1 teaspoon ground cinnamon Adjust to taste
  • 0.5 cup chopped nuts Optional, can use walnuts or pecans
  • 1 tablespoon butter, melted Use unsalted for better control of flavor

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
  6. Fold in the chopped rhubarb.
  7. Spread the batter evenly into the prepared baking dish.
  8. In a small bowl, mix together the brown sugar, cinnamon, and optional chopped nuts for the crumb topping.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Drizzle the melted butter over the crumb topping.
  11. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
  12. Allow to cool in the pan for at least 5 minutes before serving.

Notes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Substitute strawberries for a different twist.