Rhubarb Coffee Cake

Enjoy a slice of Rhubarb Coffee Cake at 60 cents a serving with rhubarb fresh out of the garden! The buttermilk makes a super-moist coffee cake with a wonderful balance between the tartness of the rhubarb and sweetness from the sugar. When we moved into the country, we inherited several rhubarb plants! And we have an overabundance of rhubarb for many yummy recipes! It is time for a fun foodie adventure with rhubarb! Read on for step by step instructions!

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How to Make Rhubarb Coffee Cake

Rhubarb Preparation

• Dice the fresh rhubarb. 
• In a small bowl combine the rhubarb with ¼ cup sugar. 
• Set aside while making the Rhubarb Coffee Cake batter. 

Making the Rhubarb Coffee Cake Batter

• Sift Dry Ingredients: In a medium bowl, sift together the dry ingredients.
• Cream Butter: Using a hand mixer or stand up mixer cream the butter in a medium mixing bowl.
• Sugar: Add the sugar mixing until incorporated into the butter. 
• Eggs: Add the eggs one at a time blending well into the butter and sugar mixture.
• Vanilla: Mix in the vanilla. 
• Add Dry Ingredients: Slow add and mix in the dry ingredients alternating with the buttermilk. Mix well after each addition. 
• Add Rhubarb: Fold in the rhubarb mixture.

Topping Preparation

• Butter: Melt butter either in a microwave safe bowl or on the stovetop.
• Brown Sugar: Mix the brown sugar into the melted butter. 
• Cinnamon: Add the cinnamon to the brown sugar butter mixture. 

Rhubarb Coffee Cake Baking Preparation

• Baking Pan: Prepare a 9 inch baking pan with nonstick cooking spray. 
• Pour and Smooth: Pour the batter into the baking pan and smooth the batter evenly to the pan edges.
• Topping: Sprinkle the brown sugar topping evenly over the batter.
• Bake: Place in a 350 degree oven for 25 to 30 minutes until the center is set and the toothpick inserted in the center comes out clean.
• Serve: Serve warm or at room temperature.
• Store: Cover and store at room temperature or in the refrigerator. Best fresh or enjoyed within a day or two. 

Pampered Chef Products I Use

If you purchase any Pampered Chef products from my personal website, I will receive a commission. I am authorized to sell as an Independent Consultant in the United States.

• The Small Batter Bowl is wonderful for mixing batter for a small cake.
• Mix ‘N Scraper is great for mixing together ingredients and then scraping into the pan.
• The Cake Tester & Releaser is perfect for checking doneness of the Rhubarb Coffee Cake. Plus it is longer than a toothpick keeping your fingers away from the hot cake!
• The Mini Nylon Serving Spatula is great for small servings of the Rhubarb Coffee Cake!

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Rhubarb Coffee Cake

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Enjoy a slice of Rhubarb Coffee Cake at 60 cents a serving with rhubarb fresh out of the garden! The buttermilk makes a super-moist coffee cake with a wonderful balance between the tartness of the rhubarb and sweetness from the sugar.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Cakes, Dessert

Cuisine: American

Keyword: Rhubarb Coffee Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 9 servings

servings

Calories: 268kcal

Author: Bernice

Cost: 60 cents a serving

Equipment

• Small bowl
• Medium bowl
• Hand mixer or stand up mixer with large bowl
• Small microwave safe bowl
• 9 inch Square baking pan

Ingredients

Rhubarb Ingredients

• 2 cups Fresh Rhubarb diced
• ¼ cup Sugar

Dry Ingredients

• 1 ½ cups White Whole Wheat Flour or 1 cup Whole Wheat Flour and ½ cup White Flour
• 2 tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Salt

Wet Ingredients

• ⅓ cup Butter softened
• ⅔ cups sugar
• 2 Eggs large
• 1 ½ tsp Vanilla
• ¾ cup Buttermilk

Topping Ingredients

• 1 tbsp Butter melted
• 3 tbsp Dark Brown Sugar
• 1 tsp Cinnamon

Instructions

Oven Preparation

• Preheat the oven to 350 degrees.
• Spray 9 inch square baking pan with nonstick spray.
• Bake for 25 to 30 minutes.

Rhubarb Preparation

• Dice fresh rhubarb.
• In a small bowl combine the rhubarb with ¼ cup sugar.

Dry Ingredients Preparation

• In a medium bowl, sift together the dry ingredients.

Wet Ingredients Preparation

• Using a hand mixer or stand up mixer cream the butter in a large mixing bowl.
• Add the sugar mixing until incorporated into the butter.
• Add the eggs one at a time blending well into the butter and sugar mixture.
• Mix in the vanilla.
• Slow add and mix in the dry ingredients alternating with the buttermilk. Mix well after each addition.
• Fold in the rhubarb mixture.

Topping Preparation

• Melt butter either in a microwave safe bowl or on the stovetop.
• Mix the brown sugar and cinnamon into the butter.

Baking Preparation

• Pour into a prepared 9 inch baking pan sprayed with nonstick spray.
• Smooth the batter evenly to the pan edges.
• Sprinkle the brown sugar topping evenly over the batter.
• Place in the oven for 25 to 30 minutes until the center is set and the toothpick inserted in the center comes out clean.
• Serve warm or at room temperature.
• Cover and store at room temperature or in the refrigerator.
• Best fresh or enjoyed within a day or two.

Recipe Notes

Calories are approximate and depend upon serving size and ingredients selected. Cost per serving can vary based upon the price of ingredients.

Nutrition Facts

Rhubarb Coffee Cake

Amount Per Serving (9 servings)

Calories 268 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 60mg20%

Sodium 438mg19%

Potassium 258mg7%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 26g29%

Protein 5g10%

Calcium 121mg12%

Vitamin C 2mg2%

Vitamin A 363IU7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.