Rhubarb Coffee Cake

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This Rhubarb Coffee Cake is a simple and delicious recipe!  A light vanilla cake, with cinnamon streusel and a sweet and tangy layer of rhubarb.  You can use fresh or frozen rhubarb in this cake.  So good.



Rhubarb Filling:

  • 3 cups chopped rhubarb
  • 1/2 cup sugar

Cake Batter:

  • 1 cup butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Cinnamon Sugar Mix:

  • 1/2 cup brown sugar
  • 2 tbsp sugar
  • 1 tsp cinnamon


  1. Preheat your oven to 350 degrees.
  2. Prepare a 9 x 13 baking pan.  You can either rub it with butter, line it with parchment paper or use a flour spray (this is what I do).  Set aside.
  3. In a bowl mix together the chopped fresh rhubarb and sugar.  Mix well.  Let it sit for at least 15 minutes, stirring a few times. (if you are using frozen rhubarb, refer to the instructions above)
  4. Using a mixer cream together the butter and sugar.
  5. Then mix in the eggs.
  6. Add the sour cream and mix well.
  7. In separate bowl whisk together the flour, baking powder and baking soda.
  8. Then combine the butter mixture with the flour mixture to make the batter.
  9. In a separate small bowl, make the cinnamon sugar mixture.
  10. Spread half of the batter in an 9 x 13 prepared baking pan.
  11. Layer the rhubarb mixture evenly over the batter.
  12. Sprinkle with half of the brown sugar/cinnamon mix.
  13. Add the remaining batter.  Recipe Tip! The batter is a bit difficult to spread at this point, so I put dollops of it all around the pan and smooth it out as best I can.  It’s ok if it picks up pieces of rhubarb as you spread it.  See the picture above that shows you how I add the batter in dollops.
  14. Sprinkle on the remaining brown sugar/cinnamon mix.
  15. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean.