Rhubarb Coffee Cake

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

Ingredients Nutrition


  1. Grease 9-inch (2.5 L) spring-form pan; set aside.
  2. TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
  3. In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
  4. In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
  5. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
  6. Canadian Living.
Most Helpful

Just wonderful. I used a combination of hazelnuts and almonds because I had both on hand. Like Um Safia, I had to try some maple syrup drizzled over top of the cake and it was delicious. Made for ZWT4 for the Tastebud Tickling Travellers.

Lainey6605 July 01, 2008

One terrific rhubarb coffee cake! We are rhubarb lovers and this one is to love. Made as posted and followed through with Um Safia's thin drizzle of maple syrup. This so wonderful - almost decadent! Thank you for sharing - can't wait to serve this to family and friends.

Gerry June 30, 2008

Made & reviewed for ZWT 4 - Kumquat's Kookin' Kaboodles! This is not at all like your regular coffee cake & I have to say that coffee & rhubarb do not sound like the vest combination BUT they really do worl well together & this cake is lovely! I used chopped pecans for the topping & finished the cake with a thin drizzle of maple syrup! The whole family really enjoyed this cake - DH took 1/2 to work with him where it was also really enjoyed. Thanks Benthe for a great recipe :)

Um Safia June 24, 2008