If you’re on the hunt for a tasty way to use up rhubarb this spring, well, rhubarb coffee cake is honestly hard to beat—great for breakfast or dessert. This cozy coffee cake pairs that sharp, tart bite of rhubarb with a soft, sweet cake base and a simple cinnamon-sugar topping. It’s the kind of treat that just begs for a mug of coffee, but honestly, it’s just as good for dessert after dinner.
Making rhubarb coffee cake isn’t complicated at all, and you don’t need anything fancy—just your basic flour, sugar, eggs, and, of course, fresh or frozen rhubarb. It’s pretty budget-friendly too, and it’s one of those recipes that feels special enough for brunches, Mother’s Day, or just a lazy weekend at home.
With that sweet-tart combo, this cake always seems to go over well—definitely a crowd-pleaser, and it looks lovely on a breakfast or dessert table.
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What Makes Rhubarb Coffee Cake Unique?
There’s something about rhubarb coffee cake that just stands out—maybe it’s the way the warm spices and the pop of real rhubarb come together. It’s classic, but it’s got a little twist thanks to that tart fruit.
Balancing Sweet and Tart Flavors
Honestly, the real magic here is the balance. Fresh rhubarb gives you this sharp, almost citrusy zing that plays off the sweetness in the batter. It’s not just sweet-on-sweet like some fruit cakes.
The cinnamon-sugar topping adds warmth and a touch of spice, so you get these layers of flavor in every bite. Because the rhubarb is so tart, the cake never gets cloying—there’s always a bit of freshness at the end.
Lots of folks say this flavor mix is perfect for spring and early summer, when rhubarb is everywhere. And with coffee or tea? It’s just so good—bright, lively, and not too heavy.
Signature Texture and Moistness
The texture’s a big part of why people love this cake too. Chopped rhubarb keeps everything soft and moist, especially if you fold it in gently and don’t overmix.
Using buttermilk, eggs, and melted butter in the batter makes it rich but not dense—just tender and light. When it bakes up, you get this fluffy cake with juicy bits of rhubarb scattered all through.
The cinnamon-sugar topping bakes into a crisp, buttery layer that contrasts with the soft center. It’s got that mix of textures that makes you want another slice. And honestly, it stays moist for hours—maybe even better later in the day.
Key Ingredients for Rhubarb Coffee Cake
Getting started with rhubarb coffee cake is all about picking good produce and relying on trusty pantry staples. You want to balance the tartness of the rhubarb with a sweet, tender cake base, and then top it off with something flavorful and a little crunchy.
Choosing the Best Rhubarb
Go for fresh rhubarb if you can—it just pops more, both in flavor and color. In the spring, look for stalks that are firm and bright, with a nice red or pink color. Limp or mushy rhubarb? Skip it.
Frozen rhubarb works too, but make sure to thaw and drain it really well before tossing it in. Otherwise, you’ll end up with a soggy cake. Slice the stalks into about ½-inch pieces so they bake evenly.
That tartness is what makes rhubarb special, but if you want to mellow it out, you can toss the pieces with a spoonful of sugar and let them sit for a bit before adding to the batter.
Oh, and just a reminder: rhubarb leaves are toxic, so trim those off and toss them—only the stalks go in the cake.
Essential Baking Staples
The cake base is pretty classic. Here’s what you’ll need:
| Ingredient | Function |
|---|---|
| All-purpose flour | Structure and texture |
| Sugar (granulated) | Sweetness, helps browning |
| Baking powder | Rising agent |
| Baking soda | Enhances rise and softness |
| Butter (unsalted) | Richness and moisture |
| Eggs | Binds and adds structure |
| Salt | Balances sweetness, boosts flavor |
| Ground cinnamon | Boosts warmth and flavor |
These basics give you that soft, tender crumb and help everything hold together. Butter adds richness, eggs give it structure, and both baking powder and soda make sure it rises nicely. Cinnamon? That’s just classic coffee cake flavor—wouldn’t skip it.
Sour Cream for Moisture
Sour cream is a bit of an unsung hero in cake recipes, especially for rhubarb coffee cake. It keeps things moist and tender without making the cake heavy. Plus, the tang from the sour cream is a nice match for the rhubarb’s bite.
No sour cream? No big deal—plain Greek yogurt or buttermilk will do in a pinch. Each swap changes the flavor and texture a bit, but honestly, they all work and keep the crumb soft.
Sour cream cakes are kind of famous for staying moist, which is a win if you want leftovers. It also reacts with the baking soda for a lighter, fluffier crumb—always a plus.
Streusel and Crumb Topping Variations
The topping is where coffee cake really shines. Most use flour, sugar, butter, and cinnamon for a crumbly, sweet layer. Some folks add brown sugar for depth or toss in nuts for crunch—totally up to you.
For a quick cinnamon sugar streusel, just mix granulated sugar, cinnamon, and cold butter, then scatter it over the batter before baking. Want more texture? Throw in a little flour or some oats.
For a classic crumb topping, here’s a simple formula:
- ¼ cup flour
- ¼ cup sugar (white or brown)
- 2–4 tablespoons cold butter
Cut the butter in until you get coarse crumbs, then sprinkle on top. This gives you that sweet crunch to balance the soft cake and tart rhubarb. Hard to go wrong here.
Tips to Making the Best Rhubarb Coffee Cake
Getting the prep right, paying attention to layering, and not skipping the little details will help you bake a rhubarb coffee cake that’s moist, flavorful, and just right. It’s easy to end up with a soggy bottom or a dry crumb if you rush, so a little care goes a long way.
Preparation and Mixing
First things first: measure your ingredients accurately. If you have a kitchen scale, use it for flour—too much and your cake turns dense. And if you’re out of buttermilk, you can swap in regular milk, but buttermilk does give it a bit more tang and tenderness.
Let your melted butter cool for a minute before you mix it with eggs and buttermilk—otherwise, you might end up with scrambled eggs (not ideal). Whisk together your dry stuff—flour, sugar, baking powder, baking soda, salt, and cinnamon—so everything’s evenly mixed.
When you combine wet and dry, stir just until it comes together. Overmixing is the enemy of a tender crumb. Fold in the rhubarb gently with a spatula to keep the batter light. And don’t forget to preheat your oven all the way to 350°F (175°C) before you start baking.
Layering the Rhubarb Filling
Once the batter’s ready, spread it in a greased 9x13-inch pan. You can either mix the rhubarb right into the batter or scatter it on top—it depends on what you like. Mixing it in gives you rhubarb in every bite, while layering it on top gives you a juicy, colorful finish.
Next up: the cinnamon sugar topping. Mix up some sugar and cinnamon, sprinkle it over the batter, and dot cold butter on top. That butter melts down to make the crust extra tender and crisp.
If you’re using frozen rhubarb, make sure it’s thawed and drained—too much liquid and you’ll get a soggy cake. Level the batter and topping with an offset spatula if you have one; it helps the cake bake up nice and even.
Baking and Cooling Tips
Bake in the center of the oven for about 40–45 minutes. To check if it’s done, poke the middle with a toothpick or knife—if it comes out clean or with just a couple crumbs, you’re good. Overbaking dries it out, so keep an eye on it near the end.
Let it cool in the pan for at least 15 minutes before slicing—this helps it set up and makes cutting easier. The cake is great warm, but honestly, it’s just as tasty at room temp.
Slice into squares with a sharp or serrated knife. If you have leftovers, keep them in an airtight container at room temp for a couple days. For longer storage, pop it in the fridge, but let it come back to room temp before eating for the best flavor and texture.
RECIPE: Rhubarb Coffee Cake
If you’re in the mood for a classic rhubarb coffee cake, here’s what you’ll need to round up:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Unsalted butter (melted and slightly cooled) | ½ cup (1 stick) |
| Eggs | 2 large |
| Buttermilk or regular milk | 1 cup |
| Vanilla extract (optional) | 2 teaspoons |
| Chopped rhubarb (fresh or frozen) | 2 cups |
For the Cinnamon Sugar Topping:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, diced
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together melted butter, eggs, buttermilk, and vanilla (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.
- Spread the batter evenly into the prepared pan.
- In a small bowl, mix sugar and cinnamon. Sprinkle evenly over the batter, then dot with pieces of cold butter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Tips
- Pair with coffee, black tea, orange juice, or fruit punch.
- Add a fruit salad or a mild cheese platter to round out your brunch.
- For dessert, offer vanilla yogurt with honey and granola.
Serving Suggestions and Pairings
This rhubarb coffee cake is kind of a chameleon—you can serve it for breakfast, as a quick snack, or even as a laid-back summer dessert. It’s super flexible with toppings and drinks, whether you’re in the mood for something creamy or a little fruity.
Enjoying Rhubarb Coffee Cake for Breakfast or Dessert
Honestly, there’s something comforting about slicing into this cake while it’s still warm for breakfast. Pair it up with coffee, black tea, or even a glass of orange juice if you want to keep things bright. The sweet-tart flavor is a winner at brunch, especially when the weather’s nice.
As a dessert, you can serve it warm or just let it cool off—it’s good either way. Try it with a scoop of vanilla ice cream for a classic summer treat. Or, go for a side of fruit salad or a mild cheese platter if you’ve got company. Want to keep it lighter? Vanilla yogurt with honey and granola does the trick, too.
Toppings: Whipped Cream and Ice Cream
Toppings are where you can have some fun. A generous dollop of lightly sweetened whipped cream on top balances out the rhubarb’s tartness. Or just sift a little powdered sugar over each slice if you’re feeling simple.
Craving something richer? Go all in with a scoop of vanilla ice cream. That cold, creamy texture with the warm, soft cake and the zingy rhubarb—yeah, it’s as good as it sounds. Both are great for breakfast or dessert (no judgment here).
If you’re hosting, why not set up a toppings “bar” with bowls of whipped cream, powdered sugar, and ice cream? Let everyone pile on what they like.
Creative Ways to Serve
You don’t have to stick to plain slices, either. Cut the cake into little squares for a picnic or potluck and pile them up with fresh berries. Or, layer cubes of cake in jars with whipped cream and strawberries for a quick trifle—looks fancy, but it’s easy.
If you want to keep things low-key, just serve it next to pie or other fruity desserts so folks have options. Rhubarb’s mild tartness plays well with berries, apples, or pears.
For a festive touch, dust the top with powdered sugar right before serving. Serve it cold for a summer treat, or warm it up a bit when it’s chilly out. Both work.
Storing and Reheating Tips
Let your rhubarb coffee cake cool all the way before you stash it away. Trust me, it keeps the top from getting soggy and the crumb from turning heavy.
If you’re eating it soon, just pop it in an airtight container or wrap it up tight with plastic wrap. It’ll be fine on the counter for up to 1 day. Need it to last longer? Into the fridge it goes—it’ll stay good for up to 5 days.
Want to freeze some for later? Cut the cake into slices, wrap each one in plastic or foil, and toss them in a freezer-safe bag or container. It’ll keep for up to 3 months this way.
Tip: Jot the date on your container before freezing—future you will appreciate it.
To thaw, just leave slices out at room temp for an hour or two, or let them hang out in the fridge overnight.
For reheating:
- Microwave: Zap a slice for 10–15 seconds for a quick warm-up.
- Oven: Put slices on a baking sheet, cover loosely with foil, and warm at 300°F (150°C) for 8–10 minutes.
Don’t overdo it, or you’ll dry out the cake. This way, it stays soft and tasty, whether it’s day one or a month later.
Frequently Asked Questions
What makes rhubarb coffee cake special? It’s that sweet-tart rhubarb and a soft, tender crumb. You can tweak the moistness, play with toppings, or even swap out the pan if you feel like experimenting.
How do you incorporate buttermilk into a rhubarb coffee cake for added moistness?
Just mix the buttermilk with your melted butter, eggs, and vanilla before adding to the dry stuff. It keeps the batter from getting too heavy.
Buttermilk is a little magic: its acidity reacts with the baking soda, giving the cake a nice lift and keeping it soft. Use the whole cup for best results—don’t skimp.
What steps are required to add a streusel topping to a rhubarb coffee cake?
For streusel, mash up cold butter with sugar and cinnamon until it’s crumbly—think pea-sized bits. Scatter it evenly over the batter after you pour it in the pan.
It bakes up crunchy and sweet. If you’re feeling adventurous, toss in some chopped nuts or oats for extra texture.
Can Greek yogurt be used as a substitute in a rhubarb coffee cake recipe, and how does it affect the texture?
Yep, you can swap buttermilk for plain Greek yogurt in the same amount. The cake will still be moist, but expect the crumb to be a little denser—some people like that.
Go for whole milk Greek yogurt for the richest texture. Nonfat versions don’t keep things as tender, so I’d skip those.
What is the process for baking a rhubarb coffee cake in a Bundt pan to ensure even cooking?
Grease your Bundt pan really well—seriously, don’t skimp here. Pour in the batter, but don’t fill more than two-thirds full.
Bake at the usual temp, but start checking at about 40 minutes. Poke a skewer or long toothpick into the deepest part; it should come out clean when it’s done.
What are some tips for achieving the perfect tartness in a rhubarb coffee cake?
Fresh or frozen rhubarb gives you the best flavor. Taste it before using—if it’s super tart, sprinkle a tablespoon of sugar over the chopped rhubarb before folding it in.
But don’t go overboard with the sugar in the batter; you want that tart rhubarb flavor to shine through.
Where can I find a traditional old fashioned rhubarb coffee cake recipe?
If you’re hunting for those classic, old-school rhubarb coffee cake recipes, you’ll probably have the best luck flipping through battered old cookbooks, poking around in church community collections, or scrolling through food blogs that really dig into vintage or spring baking. The ones that use buttermilk or sour cream? Yeah, those tend to give you that super tender, nostalgic crumb everyone loves.
Honestly, don’t overlook family recipe boxes or even your local extension service websites—sometimes the most reliable, time-tested versions are hiding right there, just waiting to be rediscovered.
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