Rhubarb Coffee Cake

Rhubarb Coffee Cake


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This is a tasty treat perfect for work or when you're on-the-go. Tart rhubarb is combined well with sweet vanilla and cinnamon on top. You'll be energized and focused for the day ahead with this coffee cake.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

1 serving


  • For the cake
  • Nonstick cooking spray
  • 4 C all-purpose flour
  • 1 tsp. salt
  • 2 tsp.baking soda
  • 3 C packed dark brown sugar
  • 2 sticks unsalted butter
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 2 C whole milk
  • 5 C diced rhubarb (1/2-inch pieces)
  • For the topping
  • 1/2 C granulated sugar
  • 2 tsp. ground cinnamon

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Preheat the oven to 350 degrees.

Line a 9 x 13 baking pan with parchment paper and spray with nonstick cooking spray.

Stir the flour, salt and baking soda in a bowl and set aside.

Using a mixer, beat the brown sugar and butter for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Add vanilla and milk. Continue to beat for 2 minutes, or until smooth.

Pour the flour mixture into the batter gradually, constantly beating. Add rhubarb and combined well.

Pour the batter into the baking pan.

Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.

Bake for 40 to 45 minutes. Remove from the oven and cool before serving.

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