This easy rhubarb coffee cake comes together in one bowl and bakes up tender, moist, and absolutely loaded with flavor — tangy rhubarb tucked inside a simple old-fashioned cake with a buttery cinnamon crumb topping that fills the kitchen with a wonderful aroma.
The origin of this recipe is a fond memory: an older neighbor shared it the very first year I was married. She insisted I try it, and now I’m so glad I did — it’s simple, timeless, and delicious.
Why You’ll Love this Old Fashioned Rhubarb Cake Recipe
This cake is essentially a rhubarb coffee cake: an easy, homestyle dessert made with diced rhubarb folded into a straightforward cake batter and topped with a buttery, cinnamon-scented crumb. It balances the bright tartness of fresh rhubarb with sugar and a tender cake crumb. The texture is moist and nostalgic, and the crumb topping adds a pleasant crunch. It’s a great way to use garden rhubarb, freezes well, and works equally well for casual family desserts, potlucks, or a special weekend treat.
Ingredients
(Printable recipe card format: quantities follow; coat the rhubarb with a bit of flour to prevent sinking.)
- Fresh rhubarb — 2 cups, cut into 1/2 inch pieces; lightly tossed with 2 tablespoons flour to keep pieces from sinking
- Butter — 1/2 cup softened, for the cake batter
- White sugar — 1 1/2 cups
- Egg — 1 large
- All-purpose flour — 2 cups for the batter (plus 1 teaspoon flour used in the batter and 2 tablespoons to coat the rhubarb)
- Baking soda — 1 teaspoon
- Buttermilk — 1 cup (see substitution note below)
Topping:
- Butter — 1/4 cup, melted or softened to mix with the topping
- Cinnamon — 2 teaspoons
- Brown sugar — 1 cup, for a sweet, slightly caramelized crumb
Rhubarb Cake
Yield: 12 servings
Prep Time: 10 minutes · Cook Time: 45 minutes · Total Time: 55 minutes
Easy, old-fashioned rhubarb cake baked coffee-cake style with a buttery cinnamon crumb.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 13 inch baking pan and set aside.
- Sprinkle 2 tablespoons of flour over the cut rhubarb and toss so the pieces are lightly coated. This helps keep them suspended in the batter.
- In a mixing bowl, cream together 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy. Add the egg and 1 teaspoon flour and beat until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold the floured rhubarb into the batter by hand so the pieces remain distributed without breaking down.
- Pour the batter into the prepared 9 x 13 pan and spread it evenly.
- Prepare the topping: combine 1/4 cup butter, 2 teaspoons cinnamon, and 1 cup brown sugar; crumble or sprinkle this evenly over the batter.
- Bake at 350°F for about 45 minutes, or until a toothpick inserted near the center comes out clean and the top is golden and slightly crisp.
- Allow the cake to cool at least 30 minutes before slicing for cleaner slices; it can also be served warm.
Notes
Buttermilk substitute: if you don’t have cultured buttermilk, stir 1 tablespoon lemon juice or white vinegar into a 1-cup measuring cup and add milk to reach 1 cup total. Let it sit for a minute before using.
Nutrition (approximate per serving)
Yield: 12 · Serving size: 1 slice · Calories: ~525 · Total fat: ~13 g · Saturated fat: ~8 g · Cholesterol: ~49 mg · Sodium: ~220 mg · Carbohydrates: ~96 g · Fiber: ~2 g · Sugars: ~52 g · Protein: ~7 g
Photos: How to Make This Tender Rhubarb Coffee Cake
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1. Mix the cake batter in a medium bowl. -
2. Gently fold in the rhubarb. -
3. Sprinkle the crumb topping evenly over the batter.
This picture was taken when the cake was hot and fresh from the oven. It’s wonderful served warm, and it stays moist and flavorful for several days when stored properly.
How to Serve & Store Rhubarb Cake
- Let the cake cool for at least 30 minutes before cutting to get cleaner slices.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert, or enjoy slices with coffee for a midday treat.
- Store tightly covered at room temperature for up to 2–3 days, or refrigerate for up to 4 days. To keep longer, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature and reheat gently if desired.
Variations
Strawberries pair beautifully with rhubarb. For a strawberry-rhubarb version, reduce the rhubarb slightly and fold in 1 to 1 1/2 cups sliced strawberries. You can also add a handful of chopped nuts to the topping for extra crunch, or fold a teaspoon of vanilla extract into the batter for a warmer flavor profile.
Equipment Tips
You don’t need special equipment for this cake. A handheld mixer or a stand mixer speeds up creaming the butter and sugar, but you can mix by hand. Use a 9 x 13 inch pan for the best shape and depth. A metal or glass pan works fine; bake times may vary slightly with pan material, so watch for a golden top and a clean toothpick.
Serving Suggestions & Extras
This cake is lovely on its own, but a light dusting of powdered sugar, a scoop of ice cream, or a spoonful of whipped cream elevates it for guests. For breakfast or brunch, serve alongside coffee or tea.
