An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast.
Rhubarb Coffee Cake
I love rhubarb season and each year look forward to baking with it. These Rhubarb Bars are one of the most popular recipes on the site.
That was one of the first recipes I published and remains quite popular, especially with my Canadian friends.
I was able to come home an hour early today and that was all the excuse I needed in order to do a little baking.
This Rhubarb Coffee Cake is simple and is easily made in less than an hour.
Rhubarb Coffee Cake Recipe
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside.
- Cream together the butter and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in the Greek yogurt. In a separate bowl, whisk together the flour and baking soda. Gently stir the flour into the wet ingredients, just until combined. Mix in 2/3 of the diced rhubarb.
- To make the crumb topping, stir together the brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.
- Spread half of the batter in the greased 9 x 13 pan. Sprinkle with half of the crumb mixture and the remaining rhubarb. Top with the other half of the batter and sprinkle on the second half of the crumb topping.
- Bake at 350 F for 30-32 minutes or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temperature.
Double Crumb Rhubarb Coffee Cake
An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast.
Servings: 18 servings
Ingredients
For the Coffee Cake
- 1/2 cup butter softened
- 1 and 1/2 cups granulated sugar
- 2 eggs room temperature
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups rhubarb finely diced
For the Crumb Topping
- 1/2 cup dark brown sugar packed
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside.
- Cream together the butter and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in the Greek yogurt. In a separate bowl, whisk together the flour and baking soda. Gently stir the flour into the wet ingredients, just until combined. Mix in 2/3 of the diced rhubarb.
- To make the crumb topping, stir together the brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.
- Spread half of the batter in the greased 9 x 13 pan. Sprinkle with half of the crumb mixture and the remaining rhubarb. Top with the other half of the batter and sprinkle on the second half of the crumb topping.
- Bake at 350 F for 30-32 minutes or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temperature.
Nutrition
Serving: 1piece · Calories: 179kcal · Carbohydrates: 24g · Protein: 4g · Fat: 8g · Saturated Fat: 5g · Polyunsaturated Fat: 3g · Cholesterol: 40mg · Sodium: 140mg · Fiber: 1g · Sugar: 11g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
Try a few more great rhubarb recipes:
Strawberry Rhubarb Jam from Self Proclaimed Foodie
Rhubarb Tart from Baking a Moment
Strawberry Rhubarb Ice Cream from A Cookie Named Desire
Medha @ Whisk & Shout says
This cake looks so moist and delicious and double crumb? Sign me up!
Collette says
Just wanted to say …….I’ve made this several times, I even doubled the recieipe but had to cook it for ever…..so many compliments…..it was a huge hit..thanks
Paul Flahavan says
Great recipe. I use a greek yogurt. The batter pours more easily if the yorgurt is warmed to room temperature.
Jennifer Decker says
Looks amazing. Do you think it would be ok to use frozen rhubarb?
Mallory says
I think so, I haven’t tried it though. I would just be sure to strain off any excess liquid.
Jane says
We finally have a bumper crop of rhubarb again – so I have been scouring for new recipes to use some of it up and came across this. Made it this afternoon – still cooling at the moment – but if it tastes as good as it smells I may have found a new way to bake with it lol. I was going to just cut the recipe in half, empty nesters don’t need a big cake in the house (neither does my waistline for that matter lol) but I did the full batch and will take some to my mom who’s living in a senior retirement home now. She’s always loved anything with rhubarb so she will be smiling when she sees this! Thanks for a great recipe!
Jane says
Just a little update – this cake is delicious! I sent about 8 pieces with my hubby to work and he said that within an hour there was nothing left – and he had 3 pieces before sharing which is amazing because he’s not a lover of sweets as a rule lol. Then I brought mom about a half dozen pieces and she couldn’t stop moaning in pleasure with each bite so I would call this a HUGE success! The cake itself is very moist, not crumbly at all and holds up very well even after a couple days. Think I might even try this with other fresh fruit as the summer goes on….thinking peaches maybe from our own peach trees in the garden!
Barb says
I was taught to peel the rhubarb, this is never mentioned in recipes. Just curious, is this something you do? Maybe I am doing an unnecessary step?
Mallory says
I’ve never peeled it, or anyone in my family that I know of.
Linda Jardee says
Can you use more rhubarb than 2 cups?
Mallory says
Probably, three cups would probably work, maybe 4.
Linda Jardee says
I did have another coffee cake (Oma’s) that I have made twice. First time added soley 4 cups even though recipe called for 3 cups–people reviewed say they did 4 cups. It was moist, but not soggy. I made it again, possibly having only about 1/4 cup more of rhubarb, and it ending up being overly moist. So how moist is your cake with the 2 cups rhubarb. If I added 3 cups instead, I don’t want it to be a soggy mess. Thanks.