This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
I have grown up with the mentality that when rhubarb is in season, you think of every way to use it: jam, sauce (yes, rhubarb sauce is a thing and people who love it, love it), and numerous baked goods. For jam and sauce, rhubarb is perfect! The thin cell walls of rhubarb contain a lot of moisture and break down quickly. While great for jams, this can be a challenge for cakes, bread, and muffins. The rhubarb can leech a lot of excess water into the baked good, and if not accounted for, the result can be heavy and wet.
But don’t worry: this coffee cake is just right! It’s soft and moist but not heavy or wet. The perfect recipe for success!
What Is a Coffee Cake?
Originally, coffee cake in England was a sponge cake made using coffee. Imagine that! In American culture, we refer to coffee cake as any cake we eat for breakfast. Logical right? Never fully frosted, sometimes glazed, and if we’re talking a truly classic version, sprinkled with a streusel topping.
I view coffee cake as a treat and love to have it as an option for brunch or a way to enjoy the season… like with rhubarb. Often, the texture is light and spongy and has a slight spice with cinnamon. That’s why including cinnamon in this recipe was of the utmost importance!
Why Does Rhubarb Work In This Cake?
When I was young, we used an old recipe to make a rhubarb cake. The cake often turned out as I described earlier: wet and heavy, almost to the point that no matter how much the pan was greased, the cake would stick. As the rhubarb baked, all the liquid oozed out into the batter, and the excess liquid already in the recipe would not allow the rhubarb liquid to escape. It was a mess!
This coffee cake has just the right amount of rhubarb and not much excess liquid. Instead of milk or buttermilk, sour cream is the only other liquid. The batter is thick and holds up to the rhubarb. And just to be sure, as an extra precaution, the rhubarb is sprinkled with a small amount of flour to help soak up the liquid.
More Coffee Cakes
- Frangipane coffee cake
- Raspberry and blood orange coffee cake
- Grandma’s coffee cake
- Pumpkin coffee cake with cheesecake swirl
- Sour cream coffee cake
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Rhubarb Coffee Cake
Ingredients
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 cups + 1 tbsp all-purpose flour separated
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 12 tbsp (1 ½ sticks) unsalted butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups chopped rhubarb
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set aside.
- In a large bowl, combine the granulated sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.¾ cup granulated sugar, ¾ cup light brown sugar, 2 cups + 1 tbsp all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt, 1 ½ tsp ground cinnamon
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 ¼ cups of the mixture and set aside.12 tbsp (1 ½ sticks) unsalted butter
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla extract. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.2 large eggs, 1 cup sour cream, 1 tsp vanilla extract, 1 ½ cups chopped rhubarb, 2 cups + 1 tbsp all-purpose flour
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes. Remove from oven and cool 15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Neighbor shared with me your rhubarb coffee cake… DELICIOUS!
I’m saving recipe to my Favorites!
Thank you!
Was going through some of your recipes and found this. I can’t wait to try this. I absolutely love rhubarb.
Thanks Kaleb for everything you have done in making cooking enjoyable. Love your videos.
HAPPY VALENTINES DAY ❤️❤️
Hello Kaleb!
You and your beautiful, bright, happy personality and relatively ‘uncheffie’ recipes are so welcome to my sometimes lonely days 😕.
You are so real and I love that you share your life and home with us!
Love, from a Canadian Grandma ❣️ 👏🏻 🌟
This is a homerun recipe! I added a few strawberries in with my rhubarb as well. I love your easy approach to baking. You’ve given me the confidence to try peanut brittle, caramel, etc. I never would have attempted any of those before. I often find when friends and family share recipes they do these little extra steps that aren’t listed in the recipe, and then you are left wondering why your attempt didn’t work. You share these extra tips up front which means that everything I try ends up being a success.
This recipe is so simple and easy to follow. Next time i will add more rhubarb,this is a personal preference as we love rhubarb. I used a different size pan so my cooking time was more, the final product is absolutely amazing, its not a sweet cake and there no bitterness from the rhubarb, it just so flavorful and delicious. I recommend this recipe to all. Thank Kaleb for sharing this recipe and I look to trying many more. I absolutely love watching your videos.
Thanks
Shelley
Western NY – Finger Lakes/Southern Tier Area
Love your show and your demeanor so very much!
I just put my third one of these in the oven. OMG! So easy and delicious!
I am creating this now. It smells amazing. However, in the instructions, it did not mention when to add the Vanilla Extract. Good thing I went to the vid –LOL!
It is taking all of my willpower to wait until this is ready to eat!!! Love your videos!!!
This looks beautiful and similar to one my grandmother made except she used powdered ginger with the cinnamon and no vanilla. Quite different and really warming. I’m in Australua and we call them Tea cakes instead of Coffee cakes. Usually it is just ‘xake for morning tea or ‘cake for afternoon tea. Cake for breakfast is not normal here.
5 stars in anticipation …. 😍 Looks delish!
A question – what is the volume of “1 cup” in this recipe? In Australia, a cup is 250ml but I believe it used to be different in the US. I want to ensure when I make it that the measurements are accurate.
Thanks for this recipe – very different.