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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
Great dessert! It goes together easy and quick. It is the best rhubarb coffee cake ever! I made more of the topping (X 1.5). I will be making this a lot!
Glad to hear that the coffee cake turned out so well for you, Charlotte!
Where’s the coffee in the ingredients list & method please? There is no mention of coffee other than in the title of the recipe. Thanks
Hi there! The term coffee cake usually refers to cakes frequently served with coffee. Sorry if there was some confusion.
I made this and used black cherry Greek yogurt. It didn’t seem like there was near enough batter to do 2 layers so I just did one. It probably would have been better in a 9×9 as well. It was delicious nonetheless!
Happy to hear that you managed to make the recipe work for you, Jen. Happy baking!
Delicious!!
Just the right amount of everything.
Thanks for sharing.
You are welcome, Shelly! I’m glad you liked the coffee cake. Happy baking!
This looks so good I’ve just got to try it.
I hope you love the coffee cake, Paula.
I doubled this recipe due to the huge amount of rhubarb I recently harvested. The coffee cake is excellent. The tartness of the rhubarb just matches perfect with the sweetness of the cake and crumble. I cooked my cakes a bit longer because I didn’t finely chop my rhubarb.
I’m so glad you like the coffee cake, Jackie!
This cake is awesome! I was tired when I made this after supper and I was whining to myself about all the steps. I finally poured the batter, then the crumb topping, then repeated, wondering why the batter was so thin. Popped it into the oven, then saw the bowl of flour on the counter! Took the cake out, mixed the flour into the batter and topping and back into the oven. No crumb topping, but it sure tastes good mixed into the cake! Tomorrow I’ll make it without my senior moment.
Oh NO! I have so done that before. Fingers crossed it worked the second time.
Don’t feel bad I forgot the sour cream so I went back took everything out of my pan. Luckily I had only done the first layer of the cake and I mixed the sour cream so hopefully it’s not too tough LOL
Oh no! We have all had those moments when cooking haven’t we? Especially if you have kids around. More than once I have lost my place or forgotten an ingredient when I get interrupted. Fingers crossed you could salvage it!
I used sour cream, and 1/2 cup less sugar, and everyone loved them. Will definitely make this again! Thanks!
Valerie – Thank you for sharing your version. I always appreciate knowing how people customize the recipes.
This is a delicious coffee cake! We are high-altitude bakers, so I add a quarter cup of flour and a few minutes baking time to all cake recipes. It turned out perfect!
I’m so glad you like the cake!
This cake is amazing! Very moist. I used sour cream not yogurt. Total baking time in my oven was 35 minutes. I prepared a little rhubarb sauce to serve on top. Excellent!! I will be making this every rhubarb season.
I’m so glad you liked the cake, Peg!