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    You are in: Home / Recipes / Rhubarb Coffee Cake Recipe
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    Rhubarb Coffee Cake

    Average Rating:

     89 Total Reviews

    Showing 1-20 of 89

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    • on June 02, 2002

      Hi Kate in Ontario. I am familiar with this recipie and it is great! I also make it with apples or blueberries. It's good too. I actually got the recipie from a german lade. thnx for the recipie on recipezaar because I had lost mine. Great cake!!!!

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    • on July 15, 2002

      Just made this over the weekend! It was light and not overly sweet. The only difference in my preparation, was that I added 2 tablespoons of vegetable oil to the batter. Thanks for posting a great recipe!

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    • on June 23, 2002

      This was so good and Moist.The only changes I made was to use 1 1/2 cups rhubarb and next time I might double the toppings it made it taste so yummy.

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    • on October 20, 2002

      Very good, very moist coffee cake. I used fat free sour cream, and I think this would be good with any kind of fruit. I will make it again! -M :)

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    • on May 22, 2011

      Easy and delicious! I used all whole wheat flour and I didn't have sour cream so I substituted an equal amount of buttermilk. I had to bake it a tad longer because of the extra liquid but I had excellent results. Thanks for sharing this recipe. We have so much rhubarb each spring that it is wonderful to find another great recipe for it.

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    • on June 29, 2010

      YUMMMMMM.... I didn't have enough sour cream so I used half sour cream a half vanilla yogurt. I was a little worried about the topping since when I mixed all the ingredients, the consistancy was pretty dry, not "crumbly" like noted in the recipe, but it worked out perfectly. I served it with whipped cream, took it to work, and it was a hit!

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    • on July 08, 2003

      Wonderful and quick to put together.

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    • on May 19, 2003

      Superb! I substituted nonfat plain yogurt for the sour cream and it was delicious!

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    • on May 09, 2012

      Wow, great recipe, no substitutes made. It was a great combination with the fluffy cake and the tart rhubarb. Thank you for sharing it, I think I'll try some other fruits as well, as some of the reviewers wrote.

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    • on June 30, 2011

      Made this recipe with the first rhubarb of the season.We loved the cake. Made as suggested . Perfect! Thanks for sharing.

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    • on June 20, 2011

      I have now made this recipe twice for coworkers and it disappears QUICKLY!!! Super easy to make and great results each time. Thank you so very much for a definite keeper of a recipe.

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    • on May 21, 2011

      This was so great! Used half whole wheat flour, doubled topping, and oops...didn't save enough butter for topping, so used canola oil instead! Turned out wonderful, and husband and I both decided it is MUCH better the next day, room temp! Next time, I will make ahead! Yum, yum... Thanks for posting!

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    • on September 12, 2010

    • on July 18, 2010

      Amazing and delicious. I thought this would turn out to be a traditional heavy coffee cake, but it was a bit fluffy. Definitely will make again.

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    • on July 10, 2010

      Oh my, this was so..... good! I wanted something new for my garden rhubarb. I only used 1 cup of sugar and used 1 cup flour and 1 cup wheat flour. Otherwise, I followed the recipe. It's "finger licken good". I would like to make it with our blueberries when they are ready. This is a keeper. Thank you. This recipe needs an update....I have been adding 1 teaspoon of baking powder. I think it helps. However, you need to know it's a "Miracle Recipe"! I made it for a July 4th party using my homegrown blueberries. I wondered why it didn't raise as much as past cakes? Then after rereading the recipe, I realized that I only used 1 cup of flour. OOPS! It looked great and tested done. I took it to the party. I cut it in small squares. It tasted "great"! So much so, that dissappeared in the "blink of an eye" with rave reviews. (most by long time bakers) It's a cake recipe or a bar cake recipe. It's a "miracle recipe". Delish. My keeper forever! Thank you, Thank you.

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    • on July 09, 2010

      Kate in Ontario, Thank you, for this great recipe I love Company Coming recipes. I had a bowl of reduced rhubarb with sugar left over so I saw this recipe and made the cake last night. I added about 2 1/4 cups of the reduced rhubarb I did not double the topping as others had. My DH found it quite sweet as I did and the cake itself is quite dense which we love. For our taste to double the topping would be too much sugar. This beautiful rhubarb cake has gone to the very top of my list for coffee cake and as I have about 30 lbs. of rhubarb that I just picked in my freezer so I will make this cake often this summer! Again thanks for posting.

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    • on July 08, 2010

      Oh my word this is DIVINE! It is now one of my favorites for company. YUMMY!!!!

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    • on July 02, 2010

      What a wonderful coffe cake. So moist and delicious. I also doubled the topping. My DH rarely requests certain recipes but he has asked for this one repeatedly. He really has a seet tooth and loves rhubarb. Thanks for posting this easy to make cake.

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    • on June 27, 2010

      This recipe is AWESOME. I'd never used rhubarb before, but a friend of mine had rhubarb growing in the backyard and gave me some stalks so I found your recipe. Looked easy enough and it turned out moist, not too sweet, perfect timing. I used non-fat plain yogurt, which I had handy, instead of sour cream. I used brown sugar and measured the same, unpacked. I also had used all the butter for the cake and didn't read ahead to the topping ingredients, so I used olive oil and also added quick oats to the mix. Baked for 35 mins in two loaf pans. It was excellent, thanks!

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    • on June 10, 2010

      Excellent cake! I used plain yogurt instead of sour cream, as it was what I had on hand. I misread my measuring cups and ended up using 1 2/3 c. sugar, so I went ahead and put in 2 1/2 c. rhubarb (which I had thawed and was quite "wet"). I had to bake this for 40 minutes for the center to set. The flavor turned out wonderful, not too sweet, not too tangy. This one is a keeper if you love rhubarb!

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    Nutritional Facts for Rhubarb Coffee Cake

    Serving Size: 1 (172 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 681.4
     
    Calories from Fat 242
    35%
    Total Fat 26.9 g
    41%
    Saturated Fat 15.9 g
    79%
    Cholesterol 127.6 mg
    42%
    Sodium 424.2 mg
    17%
    Total Carbohydrate 104.2 g
    34%
    Dietary Fiber 2.1 g
    8%
    Sugars 69.7 g
    279%
    Protein 7.9 g
    15%
    Detailed Nutrition Values About Nutrition Info

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