18 Delicious Rhubarb Coffee Cake Recipes Amazing

Baking with rhubarb brings a delightful tangy twist to your coffee cake, making every bite a perfect balance of sweet and tart. Whether you’re a seasoned baker or just starting out, these 18 delicious rhubarb coffee cake recipes are sure to inspire your next kitchen adventure. From classic comforts to innovative twists, there’s a recipe here for every taste and occasion. Let’s dive into the world of rhubarb goodness!

Classic Rhubarb Coffee Cake

Make this Classic Rhubarb Coffee Cake for a tender, moist treat with a tangy twist. Perfect for breakfast or dessert, it’s a crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk (whole preferred)
• 1 large egg
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/4 cup brown sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix milk, egg, and melted butter until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in rhubarb gently to avoid overmixing.
6. Spread batter evenly into prepared pan.
7. Mix brown sugar and cinnamon in a small bowl. Sprinkle over batter.
8. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes before serving.

Outcome: The cake is moist with pockets of tart rhubarb, balanced by a sweet cinnamon topping. Serve warm with a dollop of whipped cream for extra indulgence.

Strawberry Rhubarb Coffee Cake

This Strawberry Rhubarb Coffee Cake combines tart rhubarb and sweet strawberries for a perfect balance. The crumbly topping adds a delightful texture.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar, packed
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1/2 cup buttermilk (substitute with milk + 1/2 tbsp vinegar)
• 1 tsp vanilla extract
• 1 cup diced strawberries (fresh or frozen)
• 1 cup diced rhubarb (fresh or frozen)
• 1/4 cup sliced almonds (optional for crunch)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, egg, buttermilk, and vanilla extract until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
5. Fold in strawberries and rhubarb gently to distribute evenly.
6. Transfer batter to the prepared pan. Sprinkle sliced almonds on top for extra crunch.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in pan for 10 minutes before slicing. Serve warm or at room temperature.

Delightfully moist with a tender crumb, this cake is best enjoyed with a cup of coffee. For a festive twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Rhubarb Sour Cream Coffee Cake

Kickstart your morning with this tangy, tender cake that perfectly balances sweet and tart flavors.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sour cream (full fat recommended)
• 1 1/2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/4 cup brown sugar (for topping, packed)
• 1 tsp ground cinnamon (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round baking pan.
2. Whisk flour, baking soda, and salt in a medium bowl. Set aside.
3. Beat butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add egg and vanilla to butter mixture. Beat until combined.
5. Alternately add flour mixture and sour cream to butter mixture, beginning and ending with flour. Mix until just combined.
6. Fold in rhubarb gently. Tip: Do not overmix to keep the cake tender.
7. Spread batter evenly in prepared pan. Tip: Use a spatula to smooth the top.
8. Mix brown sugar and cinnamon in a small bowl. Sprinkle over batter.
9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
10. Cool in pan on a wire rack for 10 minutes. Then, remove from pan to cool completely.

Warm slices reveal a moist crumb with pockets of tart rhubarb, contrasted by a crunchy cinnamon-sugar top. Serve with a dollop of whipped cream for an extra indulgent breakfast.

Vegan Rhubarb Coffee Cake

Here’s a vegan rhubarb coffee cake that’s as easy to make as it is delicious. Perfect for breakfast or a snack, it’s moist, tangy, and just sweet enough.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup almond milk (or any plant-based milk)
• 2 cups rhubarb, diced (fresh or frozen)
• 1/4 cup brown sugar (for topping)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, granulated sugar, baking soda, and salt.
3. Add oil, vanilla, vinegar, and almond milk to the dry ingredients. Mix until just combined.
4. Fold in rhubarb gently to avoid overmixing.
5. Pour batter into the prepared pan. Sprinkle brown sugar evenly over the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes before slicing. Tip: For extra moisture, serve warm.

Crumbly yet moist, this cake balances the tartness of rhubarb with a sweet topping. Try it with a dollop of coconut whipped cream for an extra treat.

Gluten-Free Rhubarb Coffee Cake

Baking this gluten-free rhubarb coffee cake brings a tangy twist to your morning routine. Perfect for those avoiding gluten but craving something sweet and satisfying.

Ingredients

• 1 1/2 cups gluten-free flour blend (ensure it contains xanthan gum)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup light brown sugar, packed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg, room temperature
• 1/2 cup buttermilk (or milk alternative)
• 1 tsp vanilla extract
• 1 1/2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/4 cup sliced almonds (optional for crunch)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together gluten-free flour blend, granulated sugar, brown sugar, baking soda, and salt.
3. Add melted butter, egg, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in diced rhubarb gently to avoid overmixing.
5. Pour batter into the prepared pan. Smooth the top with a spatula.
6. Sprinkle sliced almonds evenly over the batter if using.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

Unbelievably moist with a perfect balance of sweet and tart, this cake pairs wonderfully with a dollop of whipped cream or a hot cup of coffee. The almonds add a delightful crunch, making each bite interesting.

Rhubarb and Almond Coffee Cake

Rhubarb and almond coffee cake brings a tangy twist to your morning routine. Perfect for pairing with your favorite brew.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for dairy-free)
• 1 large egg (room temperature for better mixing)
• 1/2 cup sour cream (full fat recommended for richness)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/4 cup sliced almonds (toasted for extra crunch)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Add butter, egg, sour cream, and vanilla. Mix until just combined.
4. Fold in rhubarb gently to avoid breaking pieces.
5. Spread batter evenly in pan. Sprinkle almonds on top.
6. Bake for 35-40 minutes, until golden and a toothpick comes out clean.
7. Cool in pan for 10 minutes before serving.

Unbelievably moist with a crisp almond topping. Serve warm with a dollop of whipped cream for extra indulgence.

Cinnamon Rhubarb Coffee Cake

Fancy a twist on your morning coffee routine? This Cinnamon Rhubarb Coffee Cake blends tart rhubarb with warm cinnamon for a comforting treat. Perfect with your first cup of coffee.

Ingredients

– 1 1/2 cups all-purpose flour (spooned and leveled)
– 1/2 cup granulated sugar (adjust to taste)
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk (whole preferred)
– 1 large egg
– 1/4 cup unsalted butter, melted (or any neutral oil)
– 1 cup diced rhubarb (fresh or frozen, thawed)
– 1/4 cup brown sugar (packed)
– 1 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix milk, egg, and melted butter until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in diced rhubarb gently to avoid overmixing.
6. Spread batter evenly into prepared pan.
7. In a small bowl, mix brown sugar and cinnamon. Sprinkle over batter.
8. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes before serving.

Hearty and moist, this cake offers a delightful contrast between the crunchy cinnamon topping and soft crumb. Serve warm with a dollop of whipped cream for extra indulgence.

Rhubarb Cream Cheese Coffee Cake

Never underestimate the power of a good coffee cake, especially when it combines the tangy punch of rhubarb with the creamy richness of cream cheese. This recipe is straightforward, delivering a moist, flavorful cake perfect for any time of day.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1 cup granulated sugar (adjust to taste)
– 1/2 cup unsalted butter, softened (or margarine for a lighter version)
– 1/2 cup milk (whole milk recommended for richness)
– 2 eggs (room temperature for better mixing)
– 1 tsp vanilla extract (pure extract for best flavor)
– 1 1/2 cups rhubarb, diced (fresh or frozen, thawed)
– 8 oz cream cheese, softened (cut into small pieces for easier blending)
– 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
– 1/2 tsp baking soda (helps with browning)
– 1/4 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.
6. Fold in rhubarb and cream cheese pieces gently. Tip: Don’t overmix to keep the cake tender.
7. Pour batter into the prepared pan. Smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Tip: Check at 40 minutes to avoid overbaking.
9. Let cool in pan for 10 minutes, then transfer to a wire rack.
Serve slightly warm for the best texture, where the cream cheese is soft and the rhubarb is tart. It pairs wonderfully with a strong coffee or as a brunch centerpiece.

Orange Rhubarb Coffee Cake

Kickstart your morning with this Orange Rhubarb Coffee Cake, a perfect blend of tangy and sweet. Its moist crumb and vibrant flavors make it a standout.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for best results)
• 1/2 cup buttermilk (substitute with milk + 1/2 tbsp vinegar)
• 1 cup rhubarb, diced (fresh or frozen, no need to thaw)
• 1 tbsp orange zest (from about 1 large orange)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, egg, buttermilk, and orange zest until combined.
4. Fold wet ingredients into dry ingredients until just mixed. Avoid overmixing to keep the cake tender.
5. Gently fold in diced rhubarb. The batter will be thick.
6. Spread batter evenly in the prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Letting it cool slightly makes slicing easier.

Fresh from the oven, this cake boasts a tender crumb with pockets of tart rhubarb and citrusy orange. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Pecan Coffee Cake

A rhubarb pecan coffee cake brings a delightful twist to your morning routine. Its tangy rhubarb and crunchy pecans create a perfect balance.

Ingredients

– 1 1/2 cups all-purpose flour (sifted for lighter texture) – 1/2 cup granulated sugar (adjust to taste) – 1/2 cup brown sugar (packed) – 1/2 cup unsalted butter (melted, or any neutral oil) – 1 large egg (room temperature) – 1/2 cup buttermilk (substitute with milk + 1/2 tbsp vinegar) – 1 tsp vanilla extract – 1 1/2 cups rhubarb (diced) – 1/2 cup pecans (chopped, toast for extra flavor) – 1 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round baking pan. 2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. 3. In another bowl, mix melted butter, granulated sugar, and brown sugar until combined. 4. Add egg, buttermilk, and vanilla extract to the butter mixture. Stir well. 5. Gradually fold the dry ingredients into the wet mixture until just combined. 6. Gently fold in diced rhubarb and chopped pecans. 7. Pour batter into the prepared pan. Spread evenly. 8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. 9. Let cool in pan for 10 minutes before transferring to a wire rack. Great for breakfast or brunch, this cake offers a moist crumb with a crisp topping. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Streusel Coffee Cake

You’ll love this Rhubarb Streusel Coffee Cake for its perfect balance of tart and sweet. It’s a crowd-pleaser any time of day.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1/2 cup buttermilk (substitute with milk + 1/2 tbsp vinegar)
• 1 1/2 cups rhubarb, diced (fresh or frozen)
• 1/4 cup brown sugar (for streusel)
• 1/4 cup all-purpose flour (for streusel)
• 2 tbsp unsalted butter, cold (for streusel)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt.
3. Add melted butter, egg, and buttermilk to dry ingredients. Stir until just combined.
4. Fold in diced rhubarb gently to avoid overmixing.
5. Pour batter into prepared pan, spreading evenly.
6. In a small bowl, mix brown sugar and 1/4 cup flour for streusel. Cut in cold butter until mixture resembles coarse crumbs.
7. Sprinkle streusel evenly over batter.
8. Bake for 40-45 minutes, or until a toothpick inserted in center comes out clean.
9. Cool in pan on wire rack for 10 minutes before serving.

Great texture with a tender crumb and juicy rhubarb pockets. The streusel adds a delightful crunch. Serve warm with a dollop of whipped cream for extra indulgence.

Chocolate Rhubarb Coffee Cake

Baking this cake combines the tartness of rhubarb with rich chocolate for a perfect balance. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1 large egg (room temperature for better mixing)
• 1/2 cup buttermilk (substitute with milk + 1/2 tbsp vinegar if needed)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups rhubarb, diced (fresh or frozen, thawed)
• 1/2 cup chocolate chips (dark or milk, according to preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Mix until just combined.
5. Fold in diced rhubarb and chocolate chips gently to distribute evenly.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this cake boasts a moist crumb with pockets of melted chocolate and tangy rhubarb. Serve warm with a scoop of vanilla ice cream for an indulgent treat.

Rhubarb Banana Coffee Cake

Here’s a straightforward recipe for a Rhubarb Banana Coffee Cake that combines tart rhubarb with sweet bananas for a perfect balance.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar (packed for richness)
• 1/2 cup unsalted butter (melted, or any neutral oil)
• 2 ripe bananas (mashed, the riper the better)
• 1 cup diced rhubarb (fresh or frozen, no need to thaw)
• 1/2 cup sour cream (or Greek yogurt for tang)
• 1 large egg (room temperature blends easier)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp baking soda (ensure it’s fresh for rise)
• 1/2 tsp salt (fine grain dissolves better)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. In a large bowl, whisk together flour, sugars, baking soda, and salt.
3. In another bowl, mix melted butter, mashed bananas, sour cream, egg, and vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing.
5. Gently stir in diced rhubarb. The batter will be thick.
6. Spread batter evenly in prepared pan. Smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh from the oven, this cake is moist with a tender crumb. The rhubarb adds a slight tartness that contrasts beautifully with the sweet bananas. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Lemon Coffee Cake

Honey, if you’re looking for a tangy twist to your morning coffee routine, this rhubarb lemon coffee cake hits the spot. It’s moist, flavorful, and just the right amount of sweet.

Ingredients

– 1 1/2 cups all-purpose flour (spooned and leveled)
– 1/2 cup granulated sugar (adjust to taste)
– 1/2 cup unsalted butter, softened (or any neutral oil)
– 1/2 cup sour cream (for moisture)
– 1 large egg (room temperature)
– 1 tsp baking powder (ensure it’s fresh)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup diced rhubarb (fresh or frozen)
– Zest of 1 lemon (for brightness)
– 1 tbsp lemon juice (adjust to taste)

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: This step is crucial for a tender crumb.
3. Beat in the egg, then mix in sour cream, lemon zest, and lemon juice.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Tip: Overmixing leads to a tough cake.
6. Fold in diced rhubarb gently.
7. Pour batter into prepared pan, spreading evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking.
9. Let cool in pan for 10 minutes before serving.
Kickstart your day with this cake’s perfect balance of tart and sweet. The rhubarb adds a juicy bite, while the lemon zest brings a refreshing zing. Serve warm with a dollop of whipped cream for an extra treat.

Rhubarb Vanilla Coffee Cake

Rhubarb vanilla coffee cake combines tart rhubarb with sweet vanilla for a balanced flavor. Perfect for breakfast or a snack, it’s easy to make and always a hit.

Ingredients

– 2 cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar (adjust to taste)
– 1/2 cup unsalted butter, melted (or any neutral oil)
– 1/2 cup milk (whole preferred)
– 1 egg (room temperature)
– 1 tsp vanilla extract (pure for best flavor)
– 2 cups rhubarb, diced (fresh or frozen)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, milk, egg, and vanilla extract until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
5. Fold in diced rhubarb gently.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a wire rack.
Just out of the oven, the cake is moist with a tender crumb. The rhubarb adds a juicy tartness, contrasting the sweet vanilla. Serve warm with a dollop of whipped cream for extra indulgence.

Rhubarb Cardamom Coffee Cake

This rhubarb cardamom coffee cake blends tart rhubarb with warm cardamom for a unique twist. Perfect for breakfast or dessert, it’s easy to make and even easier to enjoy.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cardamom (freshly ground for best flavor)
• 1/2 cup milk (whole milk recommended)
• 1 large egg
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 1/2 cups diced rhubarb (about 2 stalks)
• 1/4 cup brown sugar (for topping)

Instructions

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cardamom.
3. In another bowl, mix milk, egg, and melted butter until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
5. Fold in diced rhubarb gently.
6. Spread batter evenly into prepared pan. Sprinkle brown sugar on top.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes before serving.

Best served warm, this cake offers a moist crumb with bursts of tart rhubarb. Try it with a dollop of whipped cream for extra indulgence.

Rhubarb Walnut Coffee Cake

Warm up your morning with this Rhubarb Walnut Coffee Cake, a perfect blend of tart and sweet with a crunchy topping.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup sour cream (full fat recommended)
• 2 cups rhubarb, diced (fresh or frozen)
• 1/2 cup walnuts, chopped (toast for extra flavor)
• 1/4 cup granulated sugar (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. In a large bowl, whisk together flour, 1/2 cup granulated sugar, brown sugar, baking soda, and salt.
3. Add melted butter, egg, vanilla, and sour cream to the dry ingredients. Mix until just combined.
4. Fold in rhubarb and walnuts. Spread batter evenly into the prepared pan.
5. Sprinkle remaining 1/4 cup granulated sugar over the batter for a crunchy top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10 minutes before serving. Tip: For easier slicing, cool completely.

Perfectly moist with a tender crumb, this cake balances the tartness of rhubarb with the richness of walnuts. Serve warm with a dollop of whipped cream for an extra indulgent treat.

Rhubarb Maple Coffee Cake

Fresh rhubarb and maple syrup come together in this moist coffee cake, perfect for a weekend brunch or afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk (or substitute with milk + 1/2 tbsp vinegar)
• 1/4 cup maple syrup (use pure for best flavor)
• 1 large egg
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 cup diced rhubarb (about 2 stalks, trim ends)
• 1/4 cup brown sugar (for topping, adjust to taste)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk flour, granulated sugar, baking soda, and salt.
3. In another bowl, mix buttermilk, maple syrup, egg, and melted butter until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in diced rhubarb gently to avoid overmixing.
6. Spread batter evenly in prepared pan. Sprinkle brown sugar on top.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Cool in pan for 10 minutes before slicing.

Hearty slices reveal tender rhubarb bits amidst a subtly sweet cake. Serve warm with a drizzle of extra maple syrup for an indulgent twist.

Conclusion

Exploring these 18 delicious rhubarb coffee cake recipes offers a delightful way to enjoy the unique tartness of rhubarb paired with sweet, comforting cake. Perfect for home cooks looking to impress or simply treat themselves, each recipe promises a tasty adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest for others to discover!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.