Classic Rhubarb Coffee Cake Recipe

This easy rhubarb coffee cake comes together in one bowl and bakes up tender and moist, loaded with bright rhubarb flavor. Tangy rhubarb is folded into a simple old-fashioned cake and finished with a buttery cinnamon-sugar crumb topping that fills the kitchen with a warm, inviting aroma.

The original version of this rhubarb cake came from a kind neighbor the first year I was married. I didn’t try it then, but when I finally made it, I fell in love with the combination of tart rhubarb, tender cake, and a crisp, buttery crumb topping. It’s simple to prepare, family-friendly, and a great way to use fresh rhubarb from the garden.

Why You’ll Love this Old-Fashioned Rhubarb Cake Recipe

This rhubarb coffee cake is an easy, comforting dessert that resembles a classic coffee cake but highlights bright spring rhubarb. It’s one-bowl friendly, uses common pantry ingredients, and produces a soft, moist crumb with bursts of tangy fruit. The crunchy cinnamon-brown-sugar topping gives every slice a delightful contrast of textures. The recipe also freezes well, so you can keep a portion on hand for later.

Ingredients

(A printable recipe card with exact measurements is included below in the instructions section.)

• Fresh rhubarb — cut into small pieces and lightly tossed in flour so it doesn’t sink.
• Softened butter — adds richness and tenderness to the cake.
• White sugar — balances the tart rhubarb and sweetens the batter.
• Egg — provides structure and moisture.
• Flour — the base of the cake; a little extra coats the rhubarb.
• Baking soda — helps the cake rise and become light.
• Buttermilk — gives the cake a moist, old-fashioned texture (see a simple substitute in Notes below).

Topping:

• Butter — makes the topping rich and helps it crisp.
• Cinnamon — adds warm spice and aroma.
• Brown sugar — caramelizes for a sweet, slightly crunchy finish.

Rhubarb Cake — Recipe Summary

Yield: about 12 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients (detailed)

• 2 cups rhubarb, cut into 1/2-inch pieces
• 2 tablespoons flour (to toss with rhubarb)
• 1/2 cup softened butter (for batter)
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon flour (for batter)
• 1 teaspoon baking soda
• 2 cups flour (for batter)
• 1 cup buttermilk (or substitute — see Notes)

Topping

• 1/4 cup butter
• 2 teaspoons cinnamon
• 1 cup brown sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan.
2. Sprinkle 2 tablespoons of flour over the rhubarb pieces; toss gently and set aside to keep the rhubarb from sinking.
3. In a mixing bowl, cream together 1/2 cup softened butter and 1 1/2 cups sugar. Add the egg and 1 teaspoon of flour and beat until smooth.
4. In a separate bowl, combine 2 cups flour and 1 teaspoon baking soda. Stir to blend.
5. Alternate adding the dry flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
6. Fold the floured rhubarb gently into the batter by hand.
7. Pour the batter into the prepared 9 x 13-inch pan and spread evenly.
8. Mix the topping: combine 1/4 cup butter (softened or melted), 2 teaspoons cinnamon, and 1 cup brown sugar. Sprinkle this mixture evenly over the top of the batter.
9. Bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.

Notes

If you don’t have cultured buttermilk, make a quick substitute: place 1 tablespoon lemon juice in a 1-cup measuring cup, add milk until the cup reaches the 1-cup mark, stir, and let sit a minute before using.

Nutrition (approximate per serving)

Calories: 525 | Total Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 220mg | Carbohydrates: 96g | Fiber: 2g | Sugar: 52g | Protein: 7g

How to Serve & Store Rhubarb Cake

• Let the cake cool at least 30 minutes before slicing to achieve clean slices and set the crumb.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, or enjoy slices at room temperature with coffee or tea.
• Store the cake covered at room temperature or refrigerated for up to 3 days. For longer storage, wrap tightly and freeze in an airtight container.

Variations

Strawberries and rhubarb are classic partners. For a fruity twist, reduce the rhubarb slightly and stir in sliced strawberries for a strawberry-rhubarb coffee cake. You can also add a splash of vanilla or a touch of nutmeg to the batter for extra warmth.

Equipment

Basic kitchen tools are all you need: a mixing bowl or stand mixer, a spatula, measuring cups and spoons, and a 9 x 13-inch baking pan. A hand mixer or stand mixer speeds up the creaming step but is not required.

Other Summer Recipes

• Rhubarb Crisp
• Baked Sticky Rhubarb Pudding
• No-Bake Cheesecake in Mason Jars
• Classic Strawberry Pie
• Quick & Easy Blueberry Dump Cake
• Moist Vanilla Cake with Fresh Strawberry Icing

Enjoy this old-fashioned rhubarb coffee cake as a bright spring or summer dessert. It’s a simple, comforting treat that highlights seasonal rhubarb and makes a lovely addition to any gathering or an everyday treat with afternoon tea or coffee.