Rhubarb coffee cake is perfect for breakfast or a snack in the afternoon. Touches of the crispy cinnamon sugar pair perfect with the tartness of the chunks of rhubarb.

Dive into the combination of sweet and tart flavors with this simple recipe for rhubarb coffee cake. Perfect for breakfast or as a dessert, this cake features the unique and vibrant taste of rhubarb, balanced perfectly with a buttery cinnamon crumb topping.
Using rhubarb and a few simple pantry staples, you can easily whip up a great pairing with coffee in no time. The tender rhubarb pieces add a burst of tanginess, while the moist and fluffy cake base provides the perfect backdrop for this delicious combination.
Whether you’re a rhubarb lover or new to this versatile ingredient, this rhubarb coffee cake will convert anyone over to a fan.
How To Make Rhubarb Coffee Cake
Ingredients needed
- All-purpose flour
- Light brown sugar
- Granulated sugar
- Baking powder
- Cornstarch
- Butter
- Cream cheese or sour cream
- Egg
- Vanilla extract
- Milk
- Cinnamon
Quick tips about the rhubarb before starting the recipe
- You can use frozen or fresh rhubarb for this recipe. Frozen rhubarb will bleed a little more but that won’t effect taste. If using frozen, do not thaw the rhubarb first, cook from frozen.
- If you care about the sinking veggies, toss them in 1 teaspoon of flour before adding the chopped rhubarb to the batter.

Making the rhubarb coffee cake recipe
- Preheat the oven to 350F.
- To start, cream together the butter and the cream cheese. Then, add in the sugars and vanilla extract. Next, beat in the eggs, then add in the milk.
- In a separate bowl combine the flour, baking powder, cornstarch and salt. Combine the dry and wet, the batter will be thick.
- Now, fold in the rhubarb and spread in the baking dish.
- Mix together the ingredients for the crumbled topping then spread across the rhubarb coffee cake batter in the baking dish.
- Place in the preheated oven for 40-50 minutes or until you can insert a toothpick in the center and it comes out clean.
- Allow the coffee cake to fully cool, then serve and enjoy.
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Rhubarb Coffee Cake
Equipment
- 9×13 baking dish
Ingredients
Wet ingredients
- 8 tablespoon butter, room temperature
- 8 ounce cream cheese, room temperature (sub with 1 cup of sour cream)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large egg
- 1/2 cup milk
Dry ingredients
- 2.5 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 cup rhubarb, diced
Topping
- 10 tablespoon butter, melted
- 1 1/3 cup all-purpose flour
- 1 cup light brown sugar, packed
- 3 tablespoon granulated sugar
- 4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350℉.
- To start, cream together the butter and the cream cheese. Then, add in the sugars and vanilla extract. Next, beat in the eggs, then add in the milk.
- In a separate bowl combine the flour, baking powder, cornstarch and salt. Combine the dry and wet, the batter will be thick.
- Now, fold in the rhubarb and spread in the baking dish.
- Mix together the ingredients for the crumbled topping then spread across the rhubarb coffee cake batter in the baking dish.
- Place in the preheated oven for 40-50 minutes or until you can insert a toothpick in the center and it comes out clean.
- Allow the coffee cake to fully cool, then serve and enjoy.