Rhubarb Coffee Cake

"This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ramelle B. photo by Ramelle B.
photo by lilyfoubert photo by lilyfoubert
photo by May I Have That Rec photo by May I Have That Rec
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:




  • Preheat oven to 350°F.
  • Cream butter and sugar together in mixing bowl.
  • Beat in eggs one at a time.
  • Stir in sour cream and vanilla.
  • Mix flour and baking soda together and fold into batter.
  • Stir in rhubarb.
  • Turn into greased 9x13-inch pan.
  • Topping: Mix all ingredients together until crumbly.
  • Sprinkle over top.
  • Bake 30-40 minutes until done.

Questions & Replies

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  1. jdetrana
    Why did my topping sink to the bottom of the pan?


  1. mapleleaf
    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!!!!
  2. canarygirl
    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!
  3. Kim19068
    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.
  4. Creme Brulee
    I have made this recipe over and over again during rhubarb season since 2006. It turns out great every time, but it turns out extra great if you cream the butter and sugar for a really long time (3-4 mins), then add each egg, continuing to beat for a few minutes each. I just let the electric beaters go and go until I notice the mixture has fluffed to a greater volume than when I started. Don't over mix the dry with the wet, and add LOTS of rhubarb on top, pressing it into the batter, then sprinkle on your topping layer.
  5. Mary Scheffert
    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 :)


  1. Bstellberg
    I made a half recipe with 1 1/2 cups fresh rhubarb, switched orange extract for vanilla, yogurt for sour cream and only brown sugar on top. Very yummy and stays moist for days, or until it is scarfed up! A half recipe is plenty for 8 servings baked in a round cake pan.
  2. French Lavender
    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!
  3. lilyfoubert
    Added 1 tbsp orange zest!
  4. sgh7872
    I added just a bit more rhubarb and also a little extra brown sugar to the topping to balance out the extra rhubarb.
  5. Matt and Denise G.
    My tweak was to substitute 1/2 C chopped pickled watermelon rinds, and instead of granulated sugar, 3/4 C thick syrup from a failed attempt to make caramel for apples. The syrup had salt and cream, and I believe it added that savory depth that others comment is missing from this recipe. (Maybe sweetened condensed milk would give the same result). I combined the same syrup with corn flakes for the topping. It was absolutely delicious, and super moist.


I am an educational assistant at a High School in Oakville. I have 2 teenage boys with huge appetites.
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