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An easy and delicious way to use up extra rhubarb from the garden, this Rhubarb Coffee Cake is the perfect excuse to eat cake for breakfast.
Rhubarb Recipes
I love rhubarb season and each year look forward to baking with it. These Rhubarb Bars continue to be one of the most popular recipes on the site.
Those bars were one of the first recipes I ever published on this website and they’ve been a hit from the start.
Rhubarb Cake with Butter Sauce is another favorite, as is this old fashioned Rhubarb Crunch with its brown sugar oatmeal crumble.
The classic Rhubarb Pie is tangy and sweet with a custard base, it’s based on a family recipe from my great grandma.
Rhubarb Coffee Cake
This Rhubarb Coffee Cake is simple and is easily made in less than an hour.
First, you’ll stir together the crumb layer and spread about half of it in the pan. Mix up the rhubarb filling and pour that over the crumb layer that is already in the pan.
Top with the last of the brown sugar crumb topping and bake it. Easy as can be and perfect for a summer dessert.
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
Ingredients
For the Coffee Cake
- 1/2 cup butter softened
- 1 1/2 cups 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/15/16 – recipe notes and photos updated 5/20/21}
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
Delicious! Using sour cream, I halved the recipe, and baked in an 8×8 in. glass dish. It was perfect at 30 minutes.
I’m glad it’s a hit!
Love this rhubarb recipe. Church family love it!
I’m thrilled it’s a hit!
There’s just the two of us. Can this be frozen?
Yes, this will freeze nicely.
Just had a piece of this and it is wonderful! I followed the recipe and it turned out great. Its moist and just sweet enough. Thanks for another amazing recipe. This one is going in the recipe box ?
You are welcome, Tracey. I’m glad you’ve been loving the cake.
Delish! Very easy to make. I would have given it 5 stars but I felt the cake was a little too sweet. I also increased the rhubarb to 3 cups and next time I make this recipe I’ll swap out the 1/4 c. flour in the strudel for oatmeal and add 1/4 tsp. nutmeg.
I’m glad to hear that the cake was a hit, Annie.
Is this coffee cake freezable?
Sounds terrific, I’m making it this afternoon.
Yes, this will freeze nicely, Deb.