Ever wonder how to make rhubarb coffee cake that tastes just like grandma’s? This sweet-tart beauty has a crumbly topping that hugs every bite, and it’s the kind of recipe that makes your whole house smell like spring mornings.
I remember my grandma pulling rhubarb straight from her garden. She’d chop the ruby-red stalks, fold them into the batter, and tell me, “Don’t worry—it’ll be just the right amount of tart.” The magic was in that balance: juicy rhubarb, buttery crumb, tender cake.
If you’ve got fresh rhubarb and a little time, you’re in for something special. This isn’t some fussy, bakery-only recipe. Nope—it’s one you can make with pantry basics, a single bowl, and a spoon (or mixer if you’re feeling fancy).
Ready to learn how to make rhubarb coffee cake that’s warm, nostalgic, and perfect with your morning coffee? Let’s get started together!
Table of Contents
Rhubarb Coffee Cake Ingredients You’ll Need
Here’s the good news about how to make rhubarb coffee cake: you don’t need fancy stuff. Just fresh rhubarb, pantry staples, and a little love.
Fresh Rhubarb and Pantry Basics
You’ll want about 2 cups of chopped rhubarb. Look for firm, bright stalks (avoid any mushy bits). Rhubarb brings that signature tart bite that balances the sweetness beautifully.
Pantry basics:
- All-purpose flour
- Sugar (white or light brown)
- Baking powder
- Salt
- Ground cinnamon (optional, but so cozy!)
- Butter (for that rich crumb topping)
- Milk or buttermilk
- Eggs
- Vanilla extract
That’s it! No need to hunt for anything weird or expensive.
Substitutions and Add-Ins
Want to mix it up? You can check out these rhubarb cake recipes for even more springtime ideas:
- Swap half the rhubarb for strawberries.
- Use whole-wheat flour for a nuttier flavor.
- Add chopped walnuts or pecans to the crumb topping.
- Make it dairy-free with oat milk and vegan butter.
It’s your cake—make it work for you!
Step-by-Step – How to Make Rhubarb Coffee Cake
Okay, y’all—here’s where the magic happens! Don’t worry, I’ll walk you through how to make rhubarb coffee cake like we’re baking side by side in my kitchen.
Mixing the Batter
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment.
- In a big bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix milk, eggs, and vanilla.
- Pour the wet ingredients into the dry. Stir gently until just combined (lumps are okay!).
- Fold in the chopped rhubarb.
Clara’s Tip: Don’t overmix! Think gentle hugs, not wrestling.
Baking to Golden Perfection
- Pour batter into the prepared pan.
- Make the crumb topping by combining flour, sugar, cinnamon, and cold butter until crumbly.
- Sprinkle that gorgeous crumb over the batter.
- Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
- Cool slightly before serving warm.
Watch for: Bubbling edges and a golden crumb—that’s your cue it’s done!
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How to Make Rhubarb Coffee Cake
- Total Time: 1 hour
- Yield: 9 servings 1x
Description
Sweet-tart rhubarb coffee cake with buttery crumb topping. Perfect for spring mornings!
Ingredients
2 cups chopped rhubarb
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup milk
2 eggs
1 tsp vanilla extract
1/2 cup melted butter
Crumb topping:
1/2 cup flour
1/2 cup sugar
1 tsp cinnamon
1/4 cup cold butter
Instructions
1. Preheat oven to 350°F. Grease a 9×9 pan.
2. Whisk flour, sugar, baking powder, salt, cinnamon.
3. Mix milk, eggs, vanilla separately.
4. Combine wet and dry. Fold in rhubarb.
5. Pour into pan. Make crumb topping with flour, sugar, cinnamon, cold butter.
6. Sprinkle crumb over batter.
7. Bake 40–45 min until golden. Cool slightly before serving.
Notes
Swap in strawberries for extra sweetness.
For dairy-free, use almond milk and vegan butter.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Tips for the Best Rhubarb Coffee Cake
Baking should feel like a cozy hug, not a stressful science project. Here are my best tips for how to make rhubarb coffee cake that’s foolproof every time.
Preventing a Soggy Cake
Rhubarb is juicy—so let’s keep that in check.
- Pat the chopped rhubarb dry with paper towels.
- Toss it lightly with a tablespoon of flour before folding it in.
- Don’t overload the batter. Too much rhubarb = soggy center.
Think of it like keeping your umbrella handy on a rainy day—it’s simple prep that saves the day.
Making It Ahead and Freezing
Life’s busy. Here’s how to stay ahead:
- Bake and cool completely.
- Wrap tightly in plastic, then foil.
- Freeze for up to 3 months.
- To serve, thaw at room temp or warm gently in the oven.
Perfect for surprise guests or late-night cravings. You’ll thank yourself later.
Variations on Rhubarb Coffee Cake
One of the best parts about how to make rhubarb coffee cake? You can make it your own! Here are a few ways to switch it up without losing that classic sweet-tart charm.
Gluten-Free or Dairy-Free Swaps
- Use a 1:1 gluten-free flour blend.
- Swap milk for almond or oat milk.
- Use vegan butter for the crumb topping.
I’ve done all of these when baking for friends with allergies—no one notices the difference. Promise.
Adding Fruit or Spices
- Mix in sliced strawberries for extra sweetness, or try this strawberry rhubarb jam cake for a new spin.
- Add orange zest to the batter for a citrusy twist.
- Toss in a pinch of ground ginger or nutmeg for cozy spice.
- Try blueberries or chopped apples in place of some rhubarb.
It’s like giving your favorite old sweater a new look. Still comfy, just with more personality.
FAQs About Rhubarb Coffee Cake
Can I just put jam between cake layers?
Absolutely! That’s the easiest filling ever. Just make sure your jam is thick (not runny) so it doesn’t squish out. Homemade strawberry rhubarb jam adds that sweet-tart bite, but store-bought works too if you’re in a hurry.
Do strawberries and rhubarb go together?
Oh, they’re best friends. Rhubarb’s tartness balances strawberries’ sweetness perfectly. It’s that old-fashioned combo that gives Strawberry Rhubarb Jam Cake its signature flavor. My grandma always said, “Rhubarb needs strawberries to shine.”
Can I put raw rhubarb in a cake?
You sure can. Just chop it small so it softens while baking. But for this recipe, we cook it into jam first. That way, you get an even spread of tart-sweet flavor in every bite without soggy bits.
What happens if you put jam in cake batter?
It’ll swirl through for a pretty marbled look, but it might make the crumb extra moist or even dense in spots. If you want those neat jammy layers instead, keep the jam between baked layers—it’s tidy, classic, and tastes amazing.
For more seasonal rhubarb baking ideas, explore simple dessert variations and detailed recipe instructions to inspire your next bake.
Let’s Bake This Together!
That’s how to make rhubarb coffee cake the way I learned: simple, sweet-tart, and made to share. I hope this recipe brings a little nostalgia to your kitchen too.
No need for complicated steps—just fresh rhubarb, a cozy crumb topping, and a bit of time to enjoy what you’ve made. If you’re feeling adventurous, try this creamy rhubarb cheesecake next!
So preheat that oven, gather your ingredients, and let’s make mornings easier (and tastier!) together.
Lightened up, but never short on flavor!
Tag me if you try it—I cheer for every kitchen win!
